Columtiia  Winibtv^itp 
inttieCitpjif  i^etD  l^orfe 


Reference  Xibrarp 


DIET  FOR  CHILDREN 


Digitized  by  the  Internet  Archive 

in  2010  with  funding  from 

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DIET  FOR  CHILDREN 


A  Complete  System  of  Nursery  Diet  with  Numerous 

Recipes;   Also  Many  Menus  for  Young  and 

Older  School  Children.    A  Home  and 

School  Guide  for  Mothers, 

Teachers,  Nurses  and 

Physicians 


By 
LOUISE  E.  HOGAN 

(Mri.  John  L.  Hosin) 

Author  of 

*How  to  Feed  Children,"  "A  Study  of  a  Child,"  "The 

Introduction  of  Domestic  Science  in  the  Schools  of 

New  York  City,"  U.  S.  Government  Bulletin 

No.  56,   "Timely  Hints  for  Mothers 

and  Nurses,"    "TW  Child  in 

Sickness  and  Health,"  etc. 


INDIANAPOLIS 

THE  BOBBS-MERRILL  COMPANY 

PUBLISHERS 


Copyright  1902, 1910, 1916 
By  LoxnsE  E.  Hocan 


^1  ^0G 


Mcas  OF 

BRAUNWORTH  A  CO. 

BOOKBINDERS   AND   PRINTMW 

BROOKLYN,  N.  Y< 


I*:' 

"  PREFACE 

^  '  A  further  study  of  the  subjects  taken  up  in  my  previ- 
ew #j  ous  books  and  the  cordial  reception  given  them  by  the 
'^  t*  medical  profession,  the  press  and  the  general  public,  com- 
bined with  many  requests  from  mothers  and  nurses  for 
an  inexpensive  handbook  that  would  show  them  in  still 
greater  detail  the  working  out  of  the  principles  advanced 
in  the  earlier  works,  lead  me  to  offer  this  book  in  the  hope 
that  it  may  sufficiently  meet  their  needs.  It  should  show 
them  how,  under  conditions  of  health,  as  well  as  of  ill- 
ness, they  may  often  assist  and  control  a  child's  mental, 
physical  and  moral  growth  through  that  care  which  de- 
pends on  simple  wholesome  food,  well  selected,  well  pre- 
pared and  carefully  given.  It  is  hoped  that  this  volume 
will  meet  the  daily  requirements  of  physicians  who  rarely 
have  the  time  to  direct  in  detail  the  management  of  chil- 
dren's diet.  It  should  also  suggest  to  the  mother  and 
nurse  just  when  the  physician  should  be  sent  for,  and 
when  they  may  themselves  aid  him  in  his  efforts  by  the 
exercise  of  intelligence  and  judgment  in  the  selection  and 
preparation  of  foods  indicated  for  various  ages  and  vary- 
ing conditions  of  illness  and  convalescence. 

Louise  E.  Hogan. 
New  York,  1916. 


CONTENTS 

PAGI 

Why  Mothers,  Teachers,  Physicians  and  Nurses  Must  Un- 
derstand Food  Principles  and  Their  Practical  Application  1 
Explanatory  Lists  of  the  Various  Classes  of  Nursery  Foods  7 

Foods  Forbidden » 9 

Nursing  and  Mother's  Food ,     .  9 

Menus 24 

Simple  Supper  Dishes  for  Summer  and  Winter    ....  49 

Diet  in  Illness 54 

Peptonized  Foods  for  Illness 57 

Antidotes  for  Poisons 65 

Recipes — Broths  and  Soups 83 

Cereals 93 

Mufl&ns,  Bread,  etc 97 

The  Use  of  Vegetables  in  the  Nursery    .     .    ^^    y    .    .    .  Ill 

The  Place  of  Fruit  in  the  Nursery  Diet  .......  119 

Desserts > 125 

Nptes 139 

Indejc ; 145 


DIET  FOR  CHILDREN 


DIET  FOR  CHILDREN 


WHY  MOTHERS,  TEACHERS,  PHYSICIANS 
AND  NURSES  MUST  UNDERSTAND  FOOD 
PRINCIPLES  AND  THEIR  PRACTICAL  AP- 
PLICATION 

Every  one  who  has  the  care  of  children  finds  out, 
through  experience,  that  it  is  absolutely  necessary  to 
select  carefully  the  foods  that  are  suitable  for  their  re- 
quirements. It  is  now  very  generally  understood  that 
the  old  idea  of  giving  children  the  same  food  as  that  of 
adults  is  a  dangerous  one.  It  is  also  understood  that  it 
has,  perhaps,  been  too  frequently  the  custom  among 
adults  to  think  that  anything  that  is  provided  for  them- 
selves in  the  way  of  food  might  be  given  with  impunity 
to  children,  forgetting  that  the  food  an  adult  can  receive 
and  assimilate  can  easily  do  harm  to  the  tender  organs 
of  the  child  depending  so  largely  for  its  development  on 
care  in  this  direction.  It  is  not  only  that  the  child's 
proper  development  may  be  retarded  by  carelessness  and 
ignorance  at  this  period  of  life,  but  disease  is  sure  to  fol- 
low such  practises.  Growth  and  waste  and  repair  go  on 
in  a  nearly  uniform  way  the  whole  year  through,  but 
the  amount  of  food  necessary  for  this  work  is  surpris- 
ingly small.  The  great  surgeon,  Abernethy,  said  that 
one-fourth  of  what  we  eat  keeps  us,  and  the  other  three- 
fourths  we  keep  at  the  peril  of  our  lives.  In  winter  we 
bum  up  the  surplus  food  with  a  limited  amount  of  extra 
exertion.    In  summer  we  get  rid  of  it  literally  at  some 

1 


2  DIET  FOR  CHILDREN 

extra  risk  to  health,  and,  of  course,  to  life.  We  can  noi 
burn  it.  Our  vital  furnaces  are  banked,  and  we  worry 
the  most  important  working  organs  with  the  extra  exer- 
tion of  removing  what  would  better  never  have  been 
taken  into  the  stomach. 

Important  Points  to  Keep  in  Mind. — We  know  that 
a  nourishing  diet  must  be  supplied  for  the  entire  season 
of  youth,  beginning  with  the  proper  care,  during  in- 
fancy, of  the  food  then  required.  We  also  know  that, 
as  a  child  grows,  we  can  add  stronger  and  stronger  foods, 
watching  by  results  until  the  time  comes  that  it  can  safely 
take  what  is  prepared  for  all.  A  few  of  the  most  im- 
portant points  to  keep  in  mind  under  all  conditions  and 
through  all  ages  are  these :  First,  we  must  never  forget 
that  through  eating  the  child  replaces  waste  caused  by  the 
constant  action  and  change  going  on  in  the  organs,  and 
that  we  do  not  want  to  increase  waste,  which  causes  ill- 
ness ;  hence,  we  must  not  overfeed.  Second,  if  the  child's 
digestion  is  normal,  and  its  life  is  an  active  and  out-of- 
door  one,  we  can  give  it  stronger  food,  and  more  food 
than  we  would  if  it  lived  under  other  conditions,  namely, 
in  a  warmer  climate,  or  if  leading  a  quiet  life.  Third, 
if  a  child's  condition  is  a  little  below  normal,  or  if  at 
all  times  its  digestive  power  is  not  strong,  we  must  give 
particular  attention  to  the  quantity  supplied  and  the  in- 
tervals of  feeding.  Fourth,  the  diet  must  be  well  bal- 
anced, which  means  that  we  must  have  the  right  pro- 
portion of  the  parts  given  for  the  building  of  the 
body — namely,  eggs,  milk,  meat,  etc., — the  right  propor- 
tion of  food  which  gives  energy  and  keeps  it  warm ;  and 
we  must  also  know  how  to  supply  as  nearly  as  possible 
the  same  materials  that  the  body  is  regularly  losing ;  as,  for 
instance,  we  give  heat-forming  food  in  cold  weather  and 
liquid  in  hot  weather.  Drink  constitutes  food,  as  well 
as  what  we  eat.  Rules  given  should  not  be  considered 
inflexible,  to  be  followed  implicitly,  but  should  be  sug- 


vWITH   MENUS 'AND   RECIPES  3 

gestive.  Mothers  should  patiently  try  to  find  out  the 
peculiarities  and  food  idiosyncrasies  of  their  children, 
and  accommodate  themselves  to  them  precisely  as  they 
do  in  regard  to  their  clothing,  etc.  Doctor  Eustace  Smith 
says :  "The  successful  rearing  of  an  infant  by  artificial 
means  is  not  a  difficult  matter.  It  requires  intelligence 
and  tact;  but,  above  all,  it  requires  watchfulness.  If 
we  are  vigilant  to  detect  the  first  signs  of  discomfort, 
and  at  once  modify  the  diet  accordingly,  we  may  be  sure 
of  preserving  a  healthy  tone  in  the  stomach  and  ward- 
ing off  all  the  accidents  to  which  a  child  less  carefully 
nurtured  might  possibly  succumb." 

The  Mother  Who  Understands  the  Principles  of 
Food  Action  Finds  This  Knowledge  a  Great  Aid. — As 
each  class  of  foods  serves  its  own  peculiar  purpose  in  the 
body,  it  can  readily  be  seen  why  it  is  necessary  for  a 
mother  to  understand,  or  at  least  be  advised,  by  some  one 
who  knows,  something  about  foods  and  their  action. 
Many  mothers  may  say  that  they  do  not  cook  the  food 
their  children  eat ;  others  that  they  do  not  care  to,  or  that 
they  do  not  have  the  time  to.  Probably,  under  certain 
conditions  of  life,  this  may  be  true  and  unavoidable.  It 
is  not  actually  necessary,  however,  for  the  mother  to  cook 
what  is  given  to  the  child,  to  have  it  well-fed;  she 
should  know,  however,  just  what  to  select  under  certain 
conditions,  and  exactly  how  it  should  be  prepared,  if 
possible.  If  she  can  not  understand  so  much  as  this, 
she  should  at  least  know  how  food  should  taste  when  it 
is  properly  cooked,  in  order  to  require  its  proper  prepara- 
tion, when  obliged  to  judge  by  results  alone.  A  little 
supervision,  judiciously  applied,  will  often  prevent  diffi- 
culties that  are  likely  to  occur  as  a  result  not  only  of 
carelessness  on  the  part  of  servants,  but  many  times 
from  lack  of  definite  direction.  If  given  a  handbook  of 
the  necessary  character,  a  careful  servant,  with  a  few 
directive  words  or  marks  from  her  mistress,  can  carry 


4  DIET   FOR   CHILDREN 

an  average  child  safely  through  a  day,  or  longer,  and 
thus  give  the  mother  leisure  for  many  things  which, 
under  ordinary  conditions,  she  might  be  obliged  to  forego 
if  at  all  conscientious  about  what  is  being  given  to  her 
child  at  the  nursery  table. 

In  cases  of  illness,  where  a  mother  naturally  feels  that 
personal  supervision  is  absolutely  necessary,  she  should 
watch  that  temperament  is  considered  and  likings  con- 
sulted; that  the  food  be  more  daintily  prepared;  that 
the  child  be  fed  more  frequently  and  less  at  a  time;  that 
more  liquid  food  be  given — more  water,  perhaps,  under 
certain  conditions  of  weakness,  the  giving  of  which  is  of 
great  importance. 

Use  of  Water. — ^Any  one  who  has  watched  the  average 
care  of  children  will  agree  that  it  is  not  unusual  to  de- 
prive infants  almost  entirely  of  water  because  they  drink 
milk;  the  fact  being  overlooked  that  milk,  although  a 
liquid  out  of  the  body,  becomes  in  the  stomach  a  solid 
food.  This  is  a  common  error,  and  one  that  causes  many 
conditions  of  illness,  especially  constipation. 

How  Undigested  Food  Does  Harm, — ^The  sum  and 
substance  of  all  the  study  one  can  give  to  the  subject  is, 
that  if  the  food  is  not  such  as  digestion  can  master  at 
the  time,  it  is  useless,  and  can  only  do  harm,  whether  for 
an  infant  or  for  an  adult.  Not  being  turned  to  proper 
account,  the  blood  receives  no  new  supply  and  is  impov- 
erished; the  body  is  not  nourished  or  developed,  and 
inherited  tendencies  are  given  an  opportunity  to  force 
their  way  to  the  front.  Many  diseases  to  which  children 
are  liable — ^more  especially  those  during  the  school  age, 
when  young  people  are  under  the  greatest  pressure,  owing 
to  the  craze  for  mental  growth  at  the  expense  of  physical 
development — would  be  likely  to  disappear  under  strict 
supervision  of  hygiene  and  diet.  This  is  also  true  of  the 
various  infantile  disorders,  catarrhal  and  nervous  trou- 
pes.  The  average  mother  finds  more  difficulty  in  feeding- 


WITH   MENUS   AND   RECIPES  5 

her  children  satisfactorily  than  in  any  other  class  of  home 
work.  This  she  does  in  two  Avays:  directly,  in  which 
event  she  is  fully  aware  of  her  difficulties ;  or  indirectly, 
when  she  is  only  brought  to  a  knowledge  of  them  by  re- 
sults that  she  recognizes  because  of  her  understanding  of 
the  underlying  causes  of  nervous,  irritable,  peevish  and 
other  feverish  conditions,  which  are  largely  brought  about 
by  malnutrition. 

Food  Nutrition  and  Tissue  Starvation. — ^Those  who 
know  what  tissue  starvation  is  understand  the  principles 
of  food  nutrition.  Those  who  do  not  fondly,  yet  de- 
lusively, imagine  that  eating  means  nourishing.  Some- 
times it  does  mean  this ;  but  more  frequently,  with  chil- 
dren, it  does  not.  It  is  not  what  one  eats,  but  what  one 
digests,  that  tells  the  story  in  ruddy  cheeks,  pink  ears  and 
lips,  sound  teeth,  sound  sleep,  bright  eyes,  even  tempers, 
straight  limbs  and  active  minds.  What  one  eats  and  does 
not  digest  tells  quite  another  story:  namely,  pale  faces, 
sleepy  eyes,  fretful  dispositions,  flabby  flesh,  flat  chests, 
sleepless  nights,  etc. 

Want  of  sufficient  exercise  diminishes  tissue  change. 
This  is  what  causes  tissue  starvation — improper  food 
and  lack  of  hygienic  care,  with  lack  of  sufficient  exer- 
cise. The  subject  is  one  of  so  many  sides  that  one  can 
only  take  up  generalization  at  first,  until  food  principles' 
have  become  so  deeply  imbedded  in  our  minds  that  we 
can  then  study  how  to  apply  these  principles  to  indi- 
vidual cases,  which  is  the  chief  value  of  the  entire  study 
of  foods  and  nutrition.  It  is  not  what  we  know  about 
it,  but  what  we  know  and  do,  that  makes  a  study  of  value 
from  a  practical  standpoint,  and  cooking  should  be  con- 
sidered a  branch  of  practical  physiological  chemistry,  and 
be  duly  recognized  as  such. 

Disease  Caused  by  Errors  in  Diet. — Perhaps  the  fol- 
lowing words  of  Sir  Henry  Thompson,  the  famous  Eng- 
lish authority  on  food,  are  truer  than  we  think.     He 


6  DIET   FOR   CHILDREN 

says:  "I  have  come  to  the  conclusion  that  more  than 
half  the  disease  which  pertains  to  the  middle  and  latter 
half  of  life  is  due  to  avoidable  errors  in  diet;  and  that 
more  mischief,  in  the  form  of  actual  disease,  of  impaired 
vigor  and  of  shprtened  life,  accrues  to  civilized  man  from 
erroneous  habits  of  eating  than  from  habitual  use  of 
alcoholic  drinks,  considerable  as  I  know  that  evil  to  be." 
Herbert  Spencer  says :  "Perhaps  nothing  will  so  much 
hasten  the  time  when  body  and  mind  will  both  be  ade- 
quately cared  for  as  a  diffusion  of  the  belief  that  the 
preservation  of  health  is  a  duty.  Few  seem  conscious 
that  there  is  such  a  thing  as  physical  morality.  Men's 
habitual  words  and  acts  imply  that  they  are  at  liberty  to 
treat  their  bodies  as  they  please.  The  fact  is,  all  breaches 
of  the  law  are  physical  sins.  When  this  is  generally 
seen,  then,  and  perhaps  not  till  then,  will  the  physical 
training  of  the  young  receive  all  the  attention  it  de- 
serves." Froebel  said,  fifty  years  ago,  "The  child,  the 
boy,  the  man,  indeed,  should  know  no  other  endeavor 
but  to  be  at  every  stage  of  development  wholly  what 
this  stage  calls  for ;  the  earlier  stage  for  human  develop* 
ment  and  cultivation  is  always  the  more  important.  In 
its  place  and  time  each  stage  is  equally  important,  but  of 
the  first  (upon  which  future  normal,  physical  and  mental 
growth  depends  so  largely)  there  can  be  no  question  of 
its  importance ;  hence,  upon  mothers  rests  the  responsi- 
bility for  the  first  step,  for  they  have  the  first  oppor* 
tunity.  The  child's  food  is  a  matter  of  very  great  im- 
portance, not  only  at  the  time  (for  the  child  may,  by  its 
food,  be  made  indolent  or  active,  sluggish  or  mobile,  dull 
or  bright,  inert  or  vigorous),  but,  indeed,  for  his  entire 
life.  Parents  and  nurses  should  ever  remember,  as  un- 
derlying every  precept  in  this  direction,  the  general  prin- 
ciples that  simplicity  and  frugality  in  food  and  in  other 
physical  needs  during  the  years  of  childhood  enhance 
man's  power  of  attaining  happiness  and  vigor — ^true  ere- 


WITH  MENUS  AND  RECIPES  7 

ativeness  in  every  respect.  If  parents  would  consider 
that  not  only  much  individual  and  personal  happiness, 
but  even  much  domestic  happiness  and  general  prosperity, 
depend  on  this,  how  very  differently  they  would  act ;  but 
here  the  foolish  mother,  there  the  childish  father,  is  to 
blame.  We  see  them  give  their  children  all  kinds  of 
poison,  and  in  every  form,  coarse  and  fine."  If  one 
may  judge  from  expressions  such  as  these,  there  would 
seem  to  be  a  reproach  cast  on  those  who  are  responsible 
for  the  proper  care  of  children.  Let  us  see  to  it,  then, 
as  mothers  and  caretakers  of  children,  that  it  is  not 
resting  at  our  doors. 

EXPLANATORY  LISTS  OF  THE  VARIOUS 
CLASSES  OF  NURSERY  FOODS 

Proteids. — These  foods,  when  eaten  and  digested,  are 
tissue-builders,  and  repair  waste.  More  proteid  foods 
are  needed  in  disease  than  in  health,  as  they  are  more 
easily  digested  than  vegetable  foods. 

Milk  Partridges  Mutton 

Eggs  Gelatin  Chicken 

Raw  oysters  Beef  Squabs 

Lamb  Turkey  Fish 

Veal  Pheasant 

Milk  is  a  complete  food  in  early  childhood  when 
growth  is  active,  consisting  of — 

Proteids Caseine  or  cheese 

Carbohydrates    Sugar 

Salts    Phosphates 

Fat   Cream 

Eggs  also  form  a  complete  food,  if  the  shell,  which 
supplies  the  chick  with  salts,  is  taken  into  consideration : 
hence,  for  children,  supplement  eggs  with  salt-giving 
foods. 


8 


DIET   FOR   CHILDREN 


Carbohydrates  (Starches  and  Sugars) 
(Make  heat  and  stimulate  energy) 


Beans 

Oatmeal 

Graham  flour 

Oats 

Boston  crackers 

Peas 

Graham  bread 

Wheat  flour 

Rye 

Milk  or  oyster  crackers 

Cornmeal 
Wheat  bread 
Barley 

Graham  biscuits 
Macaroni 

Note. — The  above  carbohydrates  contain  a  large  per- 
centage of  proteids;  those  that  follow  do  not: 

White  potatoes 

Arrowroot 

Cakes 

Sweets 

Muffins 

Rice 

Sago 

Crackers 

Dates 

Bananas 

Sweet  potatoes 

Tapioca 

Sugars 

Molasses 

Figs 

Note. — Professor  Atwater  says,  "The  vegetable  foods 
are  rich  in  carbohydrates,  like  starch  and  sugar,  while 
the  meats  have  not  enough  to  be  worth  mentioning.  On 
the  other  hand,  the  meats  abound  in  protein  and  fats, 
of  which  the  vegetables  have  little.  Beans  and  oatmeal, 
however,  are  rich  in  protein,  while  fat  pork  has  very 
little.  Carbohydrates  are  found  in  the  grape-sugar  of 
fruits,  the  sugar  and  starch  in  vegetables  and  the  seed- 
giving  flours." 


Green  corn 
Green  peas 
Fresh  Lima  beans 
Stewed  fruits 
Strawberries 


Cream 
Butter 
Chocolate 


Salt-Giving  Foods 

Spinach 

Green  string-beans 

Onions 

Peaches 

Pears 

Hydrocarbons  or  Fats 

Bacon  fat 
Cod-liver  oil 


Celery 
Tomatoes 
Brussels  sprouts 
Apples 
Cranberries 


Olive  oil 
Cocoa 


WITH    MENUS   AND   RECIPES  9 

FOODS  FORBIDDEN 

The  following  foods  are  forbidden  under  all  circum- 
stances in  the  nursery  until  after  second  dentition,  except 
where  indicated: 


Ham 

Sausage 

Pork 

Salt  fish 

Dried  beef 

Corned  beef 

Goose 

Duck 

Broiled  kidneys 

Stewed  kidneys 

Liver  and  bacon 

Stewed  liver 

Gravy  from  roast  or  fried 
meats,  except  dish  gravy.  If 
carefully  made  from  roasts, 
without  grease,  according  to 
recipe  given  in  chapter  of 
recipes,  it  may  be  used  after 
five  years. 

Meat  stews  as  usually  made, 
but  they  may  be  given  if 
made  as  directed  on  page 
104. 

Raw  celery 

Raw  or  fried  onions 

Radishes 

Cucumbers 


Baked  tomatoes 

Stewed  tomatoes,  except  as  di- 
rected on  page  114. 

Fried  tomatoes 

Raw  tomatoes,  except  as  di- 
rected on  page  114. 

Fried  potatoes 

Pickled  beets 

Carrots 

Pastries 

Griddle  cakes 

Fresh  bread 

Meat  pies 

Fruit  pies 

Rich  cakes 

Hot  biscuit 

Muffins,  unless  made  as  di- 
rected on  page  97,  when  they 
are  permissible  for  a  child  of 
five. 

Doughnuts 

Preserves 

Canned  fruits 

Tea 

Coffee 

Liquors  of  all  kinds,  unless  in- 
dicated by  a  physician. 


NURSING  AND  MOTHER'S  FOOD 


Ideal  Conditions  for  Nursing. — A  large  number  of 
infants  are  deprived  unnecessarily  of  their  natural  food. 
As  knowledge  increases,  this  will  undoubtedly  occur  less 
frequently.  To  nurse  a  child  normally,  a  mother  should 
be  strong  and  healthy ;  have  an  even  happy  temperament ; 


10  DIET   FOR   CHILDREN 

be  desirous  of  nursing  her  infant  and  able  to  devote  her- 
self to  this  special  duty.  She  should  be  willing  to  regu- 
late her  diet,  her  exercise  and  her  sleep,  according  to 
rules  laid  down  by  physicians.  These  may  be  said  to  be 
ideal  conditions.  Many  women,  however,  who  are  far 
from  vigorous,  may  nurse  their  infants  with  good  result. 
One  point  to  remember  is,  that  the  temperament  must  be 
controlled.  Detailed  affairs  in  life  must  not  be  allowed  to 
hurry  anything  touching  the  infant.  Periods  of  rest  must 
be  regular,  and  diet  should  be  such  as  will  keep  the  body 
at  the  highest  possible  point  of  normal  health. 

Exercise  for  Nursing  Mother. — Exercise  should  be 
constant  and  sufficient.  It  has  been  shown  that  a  case 
of  convulsions  in  a  child  was  controlled  by  the  return  to 
a  daily  walk  of  a  mother  who  gave  up  her  habitual  exer- 
cise because  of  wearing  a  pair  of  tight  shoes.  Her  phy- 
sician discovered,  by  the  results  in  the  child,  that  she 
was  neglecting  her  daily  exercise,  and  a  close  examina- 
tion of  the  mother's  actions  brought  forth  an  unwilling 
confession  that  she  had  not  taken  her  usual  walk  because 
of  this  reason.  Had  she  known  the  principles  underly- 
ing food-action,  she  might  have  reasoned  out  for  herself 
that,  because  of  lack  of  exercise,  the  milk  she  was  feed- 
ing to  her  infant  was  becoming  too  concentrated  and 
needed  more  water,  and  she  could  have  given  the  child 
a  drink  of  water  before  nursing  it,  which  would  have 
corrected  the  evil.  This  is  one  instance,  only,  to  show 
a  thinking  mother  why  it  is  worth  while  occasionally  to 
understand  the  principles  of  things  in  order  that  she 
may  help  herself,  when,  under  other  conditions,  she 
might  have  to  call  a  physician,  or  perhaps  cause  her 
child  to  suffer. 

Reasons  for  Not  Nursing. — It  is  of  great  importance 
that  mothers  who  are  suffering  from  some  chronic  dis- 
ease, or  one  that  their  infants  may  directly  inherit,  should 
give  up  all  thought  of  nursing  their  children. 


WITH   MENUS  AND   RECIPES  .11 

Nursing  Diet  for  Mother. — Taking  it  for  granted  that 
a  child  is  being  nursed,  under  whatever  condition  of  Hfe 
for  the  mother,  the  following  points  are  to  be  remem- 
bered: The  mother's  diet  should  not  include  too  much 
meat  and  solid  food;  an  abundant  light  diet  should  be 
given  at  first,  such  as  milk  gruels,  soups,  vegetables, 
bread  and  butter,  and,  after  the  first  week,  a  small  amount 
of  meat  once  a  day;  increase  diet  as  the  exercise  in- 
creases, using  plain  but  nutritious  foods,  taking  regular 
meals,  and  sometimes  using,  between  mealtimes,  coffee, 
hot  milk  or  cocoa. 

Use  no  stimulants. 

Malt  extracts  are  useful,  and  milk  taken  at  night  is  to 
be  advocated. 

Idiosyncrasies  are  to  be  looked  for,  and  if  certain 
articles  disagree  with  certain  women,  and,  consequently, 
with  their  children,  they  should  be  omitted;  but  they 
need  not  be  forbidden  to  all  women  on  that  account. 
Physicians  say  that  an  average  woman  should  use  a  plain 
mixed  diet,  with  a  moderate  excess  of  fluids  and  proteids 
over  what  she  is  normally  accustomed  to. 

How  to  Feed  an  Infant  the  First  Two  or  Three 
Days. — If,  during  the  first  two  or  three  days  of  the  life 
of  the  infant,  it  is  restless  and  evidently  hungry  on  ac- 
count of  the  mother's  inability  to  supply  milk,  one  or 
two  drams  of  a  five-per-cent.  milk-sugar  solution,  made 
by  dissolving  milk-sugar  in  sterilized  water,  should  be 
given  at  intervals  of  two  or  three  hours.  If  the  mother's 
milk  is  delayed  still  longer,  it  will  be  necessary  to  de- 
pend on  the  physician,  who  should  specify  exactly  what 
is  to  be  given. 

Intervals  for  Niursing. — Doctor  Tweddell  says  in  How 
to  Take  Care  of  the  Baby  that  the  infant  should  be  put 
to  the  breast  five  or  six  hours  after  birth,  and  then  every 
four  hours  for  the  next  two  days;  after  that  according 
to  the  following  schedule : 


12  DIET   FOR   CHILDREN 


Ist  &2d  day 

Every 
4  hours 

Ist  &  2nd  months 

Every 

2yt  hours 

3rd,  4th  &  5th  months 
Every 
3  hours 

After 
5  months 
Every  3  hours 

4  a.m. 

6       a.m. 

6  a.m. 

6  a.m. 

8  a.m. 

8 :30  a.  m. 

9  a.m. 

9  a.m. 

12  p.  m. 

11       a.  m. 

12  a.  m. 

12  p.  m. 

4  p.m. 

1 :30  p.  m. 

3  p.m. 

3  p.m. 

8  p.m. 

4       p.m. 
6 :30  p.  m. 

6  p.m. 
10  p.m. 

6  p.m. 
10  p.m. 

10       p.  m. 

2  a.m. 

2       a.m. 

Night  Feeding. — Note  that  night  feedings  are  omitted 
at  five  months.  The  mother  may  thus  have  continuous 
sleep  at  night.  The  regularity  of  proper  intervals  in  the 
feeding  of  infants  influences  greatly  the  comfort  alike  of 
mother  and  child. 

Too  frequent  nursing  renders  milk  too  solid,  lessens 
the  water  and  gives  the  child  colic.  Too  long  intervals 
makes  the  milk  too  watery,  and  fails  to  give  it  its  neces- 
sary nutrition. 

Weight  and  Nutrition. — Increase  of  weight  is  the  best 
evidence  as  to  nutrition.  Doctor  Edward  T.  Davis  says : 
"A  child  may  gain,  by  proper  food,  from  a  half  ounce 
to  an  ounce  daily  for  the  first  four  or  five  months,  and 
half  the  amount  for  the  rest  of  the  year.  If  at  any  time 
the  child  does  not  gain  in  weight,  and  the  mother's  milk 
seems  insufficient,  it  would  be  proper  to  add  to  the  breast- 
feedings  a  properly  prepared  milk  made  up  according 
to  the  formula  of  a  reputable  physician.  If  teething  is 
delayed,  it  is  an  evidence  of  poor  feeding."  Doctor 
Tweddell  says  most  mothers  expect  infants  to  gain  six 
to  eight  ounces  a  week  during  the  first  year,  and  this 
often  leads  to  overfeeding.  During  illness  children  lose 
weight  very  rapidly,  but  when  convalescent  they  often 
regain  their  weight  equally  rapidly,  as  much  as  six  to 


:WITH   MENUS   AND   RECIPES  13 

eight  ounces  a  week.  Gain  in  weight  is  often  arrested  by 
trifling  disturbances  of  health. 

Growth. — The  well-nourished  child  should  grow  about 
eight  inches  the  first  year,  or  nearly  three-fourths  of  an 
inch  every  month,  and  four  inches  the  second  year — not 
quite  half  an  inch  a  month.  An  infant  should  double 
its  weight  in  five  months  and  treble  it  in  the  year.  It 
should  be  weighed  and  measured  monthly.  If  it  does  not 
increase  at  the  rate  of  about  a  pound  a  month  the  first 
year,  and  about  twelve  ounces  a  month  the  second,  in 
all  probability  its  food  will  be  found  at  fault. 

Weaning. — ^Under  all  circumstances,  even  if  a  mother 
is  healthy  and  the  milk  is  good,  the  child  should  have 
been  weaned  by  the  end  of  the  first  year,  often  at  the 
seventh  to  eighth  month.  It  should  usually  be  taking 
by  this  time  plain  cow's  milk,  with  a  starchy  food  of 
some  kind.  When  a  child  has  six  or  eight  incisor  teeth 
it  is  supposed  to  be  able  to  digest  starchy  food.  Some 
physicians  advocate  the  use  of  starchy  foods  much  ear- 
lier than  others ;  but  it  depends  very  largely  on  the  con- 
dition of  the  child  and  the  preparation  of  the  starchy 
food.  All  these  matters  may  be  regulated  by  carefully 
watching  the  child's  development  from  week  to  week 
in  weight,  general  condition,  restlessness,  etc.  It  is  always 
preferable  to  wean  the  child  in  cool  weather,  before  or 
after  the  hot  season,  and  when  it  is  not  cutting  teeth.  It 
should  never  be  weaned  suddenly. 

Method  for  Substituting  Bottle  Food. — The  food  sub- 
stituted should  be  given  very  gradually.  Whatever  prepa- 
ration is  used  should  be  given  first  at  but  one  feeding  a 
day,  nursing  at  the  other  usual  hours,  until  the  child 
shows  that  there  has  been  no  disturbance  from  this  slight 
change.  This  may  require  from  two  to  three  days. 
Taking  it  for  granted  that  there  has  been  no  disturb- 
ance during  this  time  with  the  use  of  one  bottle  of  pre- 


14  DIET   FOR  CHILDREN 

pared  milk,  it  will  be  safe  to  introduce  another,  not  at 
the  hour  for  feeding  which  is  directly  after  the  hour 
when  the  first  bottle  was  used,  but  at  an  hour  dividing 
the  bottle  feedings  evenly  throughout  the  day  by  giving 
one  in  the  morning  and  one  in  the  evening.  Many 
mothers  who  have  given  attention  to  this  subject  in  a 
careful  way  have  learned  that  by  giving  the  first  bottle 
in  the  evening  they  themselves  can  secure  the  rest  they 
often  need,  and  that  the  child  is  quiet  throughout  the 
night  because  it  has  had  a  comfortable  meal.  It  is  pos- 
sible absolutely  to  control  the  child's  condition  by  milk 
that  is  thus  given ;  as  it  may  not  always  be  possible  for  a 
woman  to  regulate  her  whole  day  when  she  is  nursing 
her  child,  her  own  tired  condition  at  the  end  of  the  day 
may  be  the  cause  of  a  fitful  restless  night  on  the  part 
of  the  child,  the  last  feeding  of  the  child  having  been  a 
disturbed  one.  It  is  well  known  to  physicians  that  an 
emotional  mother  or  an  overtired  nursing  mother  will 
frequently  have  a  crying  child  at  night.  This  can  usually 
be  avoided  as  soon  as  supplementary  feeding  is  begun; 
hence  it  is  always  best  to  begin  any  change  by  giving 
the  first  bottle  at  night-time.  The  milk  must  have  been 
cared  for  sufficiently  to  keep  it  absolutely  sweet  through- 
out the  day. 

If  two  bottle  feedings  a  day,  replacing  two  nursings, 
are  found  to  agree  with  the  child,  then  three  may  be 
used,  and  so  on,  until  every  meal  is  being  given  from  the 
bottle. 

Changing  from  Prepared  Milk  to  Plain  Cow's  Milk. 
— Should  this  milk  feeding  for  weaning  be  prepared  ac- 
cording to  a  physician's  prescription,  the  change  must 
even  then  be  made  from  the  modified  milk  to  plain  cow's 
milk  as  gradually  as  the  change  has  been  made  from 
nursing  to  the  modified  milk ;  that  is,  one  bottle  of  modi- 
fied milk  should  be  replaced  with  the  plain  milk,  and  upon 


WITH   MENUS  AND  RECIPES  15 

finding  it  agreeing,  two  bottles  daily  should  be  used  and 
so  on. 

Home  Preparation  of  Starch  Foods  for  Infants.— 

Very  careful  preparation  is  necessary.  One  point  to  be 
emphasized  in  substitute  feeding  is  that  an  artificial  food 
must  always  be  so  well  prepared  that  it  may  be  safely 
used  at  any  time  it  may  be  needed.  The  first  starch 
foods  to  be  used  are  usually  preparations  of  barley  and 
oatmeal,  selected  by  or  made  according  to  the  formulae 
of  a  reputable  physician. 

Starch  foods  imperfectly  cooked  undergo  fermenta- 
tion; hence  such  formulae  call  for  long  cooking. 

For  Doctor  Rotch's  recipe  for  Oat  Jelly,  to  be  used 
in  the  first  year,  see  page  97. 

For  Malted  Gruel,  see  page  95. 

For  Oatmeal  Gruel,  see  page  93. 

For  Oatmeal  2ind  Graham  Flour  Gruel,  see  page  94. 

For  Barley  Gruel,  see  page  94. 

For  Farina  Gruel,  see  page  94. 

For  Arrowroot  Gruel,  see  page  95. 

Great  Care  of  Milk  and  Bottles  Necessary. — Com- 
paratively few  people  stop  to  consider  how  very  quickly 
dangerous  changes  take  place  in  milk,  and  how  readily 
it  becomes  contaminated.  The  carelessness  so  frequently 
shown  by  milkmen,  maids  and  nurses  plays  an  important 
part  in  infant  mortality. 

Requirements  for  Pure  Milk. — It  is  generally  con- 
ceded, to-day,  as  the  result  of  much  investigation  on  the 
part  of  philanthropists,  scientists  and  physicians,  that 
it  is  imperative  that  the  cows  supplying  the  milk  receive 
the  care  required  to  supply  as  pure  and  clean  a  milk  as 
it  is  possible  to  procure;  that  the  milk  be  properly  han- 
dled and  cared  for,  and  be  kept  cold ;  that  the  cream  be 
separated  from  the  milk  if  possible  by  a  separator  espe- 
cially adapted  for  the  purpose;  that  all  the  ingredients 


16  DIET   FOR   CHILDREN 

used  in  modifying  milk  be  perfectly  sterile;  and  that 
everything  that  can  possibly  touch  the  food  of  a  child 
be  clean,  sweet  and  wholesome.  When  we  find  that  this 
can  be  depended  on  wherever  a  child's  food  is  to  be 
found,  we  will  begin  to  see  the  spreading  of  its  influence 
in  a  marked  degree  on  the  health  of  the  children  of  not 
only  the  poor  in  large  cities,  who  have  now  to  struggle 
as  best  they  can  against  sour  milk,  heat,  dust  and  ten- 
ement life,  and  all  the  evils  and  discomforts  that  attend 
the  very  poor,  but  on  many  children  in  all  classes  of  life 
who  to-day  give  evidence,  from  the  richest  to  the  poorest, 
not  only  of  lack  of  cleanliness,  sweetness  and  wholesome- 
ness  in  their  food,  but  of  great  and  culpable  carelessness. 

What  Is  a  Good  Food  for  Baby. — Doctor  Jacobi  says, 
*'A  good  food  for  the  baby  does  not  mean  one  which 
simply  doesn't  kill;  it  is  one  which  permits  a  child  to 
grow  up  healthy  and  strong." 

Why  Milk  Is  Pasteurized. — It  is  not  generally  known 
that  every  year,  in  the  United  States  alone,  many  thou- 
sands of  children  die  for  want  of  care  in  the  preparation 
and  administration  of  their  food.  Every  year,  however, 
more  attention  is  being  given  to  purity  of  milk  and  to 
the  possibility  of  keeping  it  sweet  for  the  length  of  time 
required  for  commercial  purposes.  It  is  recognized,  how- 
ever, that  infected  milk  is  one  of  the  chief  sources  of 
contagion  in  various  diseases ;  and  for  this  reason  many 
physicians  advocate  the  application  of  sufficient  heat, 
one  hundred  and  fifty-five  degrees  Fahrenheit  for  thirty 
minutes,  which  kills  those  germs  which  are  dangerous  to 
the  child  without  destroying  the  quality  of  the  milk  as 
a  food,  which  a  higher  degree  of  heat  would  do.  This 
is  the  most  available  practical  way  for  preventing  con- 
tagion and  keeping  milk  sweet  under  conditions  that  are 
not  ideal.  Should  we  have  the  conditions  we  desire,  it 
might  not  be  necessary  to  do  this,  because  the  inspections 
of  cattle  and  milk  would  be  so  thorough  that  there  would 
|)C  less  possibility  of  contagion  of  tuberculosis  or  other 


WITH   MENUS  AND  RECIPES  17 

disease;  the  care  of  dairies,  farms,  etc.,  would  be  so 
rigidly  guarded  by  the  inspectors  that  they  could  not  pos- 
sibly be  infected  by  excreta  and  other  causes  that  bring 
danger  to  the  infant.  Again,  city  laws  would  be  so  care- 
fully administered  that  all  venders  of  milk  would  be  pre- 
vented from  adding  impure  water  and  preservatives  to 
the  milk  that  reaches  the  child  as  its  food.  I  mention 
impure  water  because,  if  they  added  pure  water  and  al- 
lowed it  to  be  known,  it  would  save  others  the  trouble 
of  adding  it  to  correct  the  excess  of  cheese  that  is,  in  all 
cow's  milk,  the  stumbling-block  in  an  infant's  food. 

Failing  all  of  these,  the  application  of  heat  is  still  the 
mother's  only  safeguard  when  she  wants  to  protect  her 
child  from  impure  or  uncertified  milk ;  but  she  must  not 
overlook  the  fact  that  she  is  adding  dangers  of  another 
character,  which,  however,  she  can  meet  by  consultation 
with  a  careful  physician,  or  by  studying  for  herself  how 
to  supply  what  is  lost  by  this  process  of  heating  milk, 
and  replacing  it  with  other  foods. 

Points  to  Remember. — A  few  cardinal  points  to  re- 
member in  the  care  of  milk  for  use  in  the  nursery  are 
these:  Never  leave  milk  uncovered;  keep  it  in  as  cool 
a  place  as  possible ;  get  certified  milk  wherever  it  can  be 
had,  in  place  of  the  ordinary  commercial  milk;  but  heat 
any  kind  immediately  on  receipt,  if  you  realize  that  you 
can  not  control  the  conditions  alluded  to  above. 

Apparatus  for  Heating  Milk. — Taking  it  for  granted 
that,  under  some  circumstances,  milk  may  not  be  so  well 
cared  for  as  to  be  free  from  dangerous  bacteria,  nor  that 
cows  are  known  by  test  to  be  free  from  tuberculosis,  it 
is  advisable  to  know  how  to  apply  heat  to  milk,  if  it  must 
be  used  under  such  conditions.  There  are  a  number  of 
contrivances  in  the  market  for  this  purpose.  A  tem- 
perature must  be  reached  that  is  sufficiently  high  to  kill 
those  developed  bacteria  which  would  be  of  any  harm 
to  the  digestion  of  an  infant,  and,  at  the  same  time,  it 
must  be  low  enough  to  prevent  the  changes  that  arc 


18  DIET  FOR  CHILDREN 

acknowledged  by  nearly  all  physicians  to  be  undesirable 
in  an  infant's  food — changes  that  are  caused  by  the  tem- 
perature formerly  advised  for  destruction  of  germs  ex- 
isting in  milk,  namely,  two  hundred  and  twelve  degrees 
Fahrenheit.  The  temperature  of  one  hundred  and  fifty- 
five  degrees  Fahrenheit  for  thirty  minutes,  which  is  ad- 
vised by  Doctor  Tweddell,  allows  the  milk  to  remain  prac- 
tically fresh  and  uncooked,  yet  still  be  sufficiently  ster- 
ile. *  In  some  cases  the  higher  degree  of  two  hundred 
and  twelve  must  be  used;  as,  for  instance,  in  cases  of 
journey,  where  the  milk  must,  for  unavoidable  reasons, 
be  kept  for  a  period  longer  than  twenty-four  hours ;  but, 
for  ordinary  usage,  this  temperature  need  not  be  consid- 
ered except  under  physicans'  advice.  In  cases  of  sum- 
mer complaint  in  early  infancy,  the  higher  temperature  is 
sometimes  desirable,  and  recommended  by  physicians. 

The  degree  of  one  hundred  and  fifty-five  Fahrenheit 
for  thirty  minutes  may  be  applied  to  the  entire  mixture 
of  ingredients  called  for  under  formulae  given  by  various 
physicians,  including  lime-water,  which  is  always  changed 
with  a  higher  temperature. 

The  various  devices  offered  for  the  application  of  an 
exact  degree  of  heat  to  milk  are  well  known.  The  pas- 
teurizer designed  by  Doctor  Rowland  Godfrey  Freeman,f 
of  New  York,  who  prepared  the  formulae  used  at  the 
famous  milk  booths,  supported  for  the  benefit  of  chil- 
dren by  Nathan  Strauss,  has  been  made  with  a  view  of 
carrying  out  requirements  to  an  exact  point  without  the 
use  of  a  thermometer  or  any  detail  that  may  be  a  burden 
to  the  caretaker. 

Exact  directions  are  given  with  each  of  these  devices, 
and  any  one  of  them  may  readily  be  procured  at  any 
drug-store. 

♦  Doctor  Charles  Gilmore  Kerley  advises  167  degrees  Fahren- 
heit for  thirty  minutes,  in  Practice  of  Pediatrics.  Doctor  Clifford 
G.  Gurlee  advises,  in  Infant  Feeding,  140  to  150  degrees  for 
thirty  minutes. 

t  Doctor  Freeman  advises  140  degrees  Fahrenheit  for  one  hour. 


WITH   MENUS  AND  RECIPES  19 

By  direction  of  the  Secretary  of  Agriculture  of  the 
United  States  Government  a  circular  has  been  issued 
showing  how  a  proper  degree  of  heat  may  be  applied  to 
milk  in  a  very  easy  manner.  This  circular  may  be  had 
free  on  application  to  the  Department  of  Agriculture, 
Washington,  D.  C.  Should  it  be  impossible  to  secure 
any  apparatus  suitable  for  the  purpose,  try  some  means 
with  ordinary  kitchen  utensils  by  which  the  inner  vessel 
holding  the  milk  to  be  heated  may  be  half  an  inch  from 
the  bottom  of  the  outer  vessel  holding  hot  water,  and  allow 
the  hot  water  to  reach  at  least  half  as  high  as  the  milk 
does  in  the  inner  vessel.  Cook  for  half  an  hour  in  this 
way,  and  cool  very  quickly.  Only  a  fair  degree  of  safety 
may  be  thus  assured  when  milk  is  doubtful,  but  it  is  in- 
finitely better  than  to  take  chances  by  not  heating  at  all, 
when  milk  is  suspected  of  contamination. 

Care  of  Nipples. — The  care  of  bottles,  nipples,  etc., 
is  naturally  an  important  part  in  infants'  feeding.  Smooth 
seamless  nipples  are  preferable  to  those  that  are  seamed, 
as  they  are  easily  cleaned  and  do  not  collapse.  When 
cleaned  and  dried  they  should  be  kept  in  a  covered  box 
or  dish,  or  wrapped  up  in  a  clean  napkin,  and  just  before 
using  one  it  should  be  dipped  in  boiling  water.  This  lat- 
ter point  must  not  be  omitted.  The  usual  plan  is  to  keep 
them  in  a  tumbler  of  water  containing  soda,  which  is 
rarely  satisfactory.  Experience  has  shown  the  above 
plan  to  be  the  preferable  one.  The  writer  once  discov- 
ered a  supposedly  careful  monthly  nurse  not  turning  the 
nipples  when  washing  them,  and  her  given  reason  for  not 
doing  so  was  that  she  thought  is  was  not  really  necessary. 
The  child  she  nursed  was  made  ill  by  this  carelessness, 
which  was  a  result  that  might  readily  have  been  expected. 

Care  of  Bottles. — Milk-bottles  can  be  thoroughly 
cleaned  by  rinsing  first  with  cold  water,  then  washing 
with  hot  soapsuds  and  a  bottle-brush  that  is  clean.  The 
brush  requires  as  much  care  as  the  bottles,  a  fact  that 
is  sometimes  overlooked.    Rinse  the  bottles,  both  inside 


20  DIET   FOR   CHILDREN 

and  out,  in  an  abundance  of  flowing  clean  water,  prefer- 
ably under  the  cold-water  faucet,  and  examine  each  bot- 
tle carefully  to  see  that  there  is  no  cloudiness  or  speck  of 
milk  remaining.  They  may  then  be  placed  in  the  rack 
and  set  in  a  moderately  hot  oven  for  an  hour,  when  they 
will  be  sterile  and  ready  for  use.  They  may  also  be  put 
over  a  fire  in  a  boiler  filled  with  cold  water,  to  boil  for 
half  an  hour,  when  they  should  be  carefully  drained  and 
kept  free  from  dust.  Experiment  will  show  that  the  oven 
method  is  preferable,  as  the  bottles  are  dry  and  ready  to 
be  put  away  when  removed  from  the  oven.  Care  should 
be  taken  to  cool  the  oven  slightly  by  opening  the  door  a 
few  minutes  before  removing  the  hot  bottles.  This  will 
prevent  the  cracking  that  might  result  upon  sudden  ex- 
posure to  the  colder  air  of  the  room. 

Care  of  Unwashed  Empty  Bottles. — After  an  infant 
has  been  fed,  the  empty  or  half-empty  bottle  of  milk 
should  not  be  allowed  to  stand  for  any  length  of  time.  It 
should  be  emptied  directly,  or  as  soon  as  possible,  and  be 
rinsed  with  cold  water.  It  may  then  await  a  convenient 
time  for  washing  the  entire  number  used  that  day.  A 
careful  nursery-maid  will,  however,  wash  and  heat  the 
bottles  as  fast  as  they  are  emptied,  which  is  decidedly  the 
best  plan.  Physicians  and  fathers  know,  if  no  one  else 
does,  how  frequently  the  presence  of  a  baby  in  the  house 
insures  the  appearance  at  all  times  and  in  all  places  of 
half-empty  or  unclean-looking  milk-bottles,  which  un- 
doubtedly cause  much  of  the  illness  usually  ascribed  either 
to  the  visitation  of  Providence  or  to  a  supposedly  impure 
supply  of  milk.  Careful  observation  will  convince  many 
that  not  one  cause  alone  is  the  source  of  evils  met  with 
constantly  in  infant  feeding. 

Intervals. — The  intervals  in  substitute  feeding  must 
be  carefully  considered.  Doctor  Rotch's*  table  for  inter- 
vals is  as  follows : 

♦  Thomas  Morgan  Rotch,  M.  D.,  author  of  Pediatrics,  and  late 
Professor  of  Diseases  of  Children  at  Harvard  University. 


WITH   MENUS  AND   RECIPES 


21 


GENERAL  RULES  FOR  SUBSTITUTE  FEEDING  DURING  THE 
FIRST  YEAR 

The  day  feedings  are  supposed  to  begin  ivith  the  6  a.  tn.  feeding 
and  to  end  njuitA  the  10  p.  m.  feeding. 


Age. 

in 

•~.s 
sis' 

a^w 

O  V 
V 

a-Sa 
|2-s 

Amount  at 

each 
Feeding. 

Total  Amount 
in  24  Hours. 

Iweek  . 

2  weeks . 
4  weeks. 
6  weeks . 
8  weeks . 

3  months 

4  months 

5  months 

6  months 

7  months 

8  months 

9  months 

10  months 

11  months 

12  months 

2 
2 
2 

2H 
VA 
2^ 

I** 

8 
3 
3 
3 
3 
3 
3 

10 
10 

9 
8 
8 
7 
7 
6 
6 
6 
6 
6 
5 
5 
5 

1 
1 
1 
1 

0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 

c.  c. 

30 

45 

75 

90 

100 

120 

135 

165 

175 

190 

210 

210 

255 

265 

270 

oz. 

1 

1V4 

2Vi 

3 

s« 

4V4 
5V4 
5% 

•« 

7 
8H 

1" 

c.  c. 

300 

450 

675 

720 

840 

840 

945 

990 

1035 

1125 

1260 

1260 

1275 

1312 

1350 

OZ. 

10 
15 

r.« 

28 

28 

81^ 

33 

34^ 

87^ 

42 

42 

42^ 

43»4 

45 

The  above  table  is  given  as  a  safe  average  to  begin 
with.  Doctor  Rotch  says  it  is  so  important  to  avoid 
stretching  an  organ  so  easily  distensible  as  the  stomach 
that  it  is  wiser  to  give  too  little  rather  than  too  much 
food  in  the  early  days  of  an  infant's  life.  An  unusually 
heavy  child  might  require  a  little  more;  for  instance,  a 
child  weighing  ten  pounds  at  birth  would,  according  to 
tables  regulated  by  weight,  require  one  and  one-half 
ounces  instead  of  one  ounce  at  a  feeding,  if  in  a  healthy 
condition ;  but  this  the  attending  physician  should  deter- 
mine. He  advises  the  use  of  a  set  of  graduated  feeding- 
tubes  during  the  more  important  periods  of  growth,  for 
the  purpose  of  continually  impressing  upon  the  mother 
and  nurse  what  the  physician  often  has  the  opportunity 
of  telling  them  only  at  the  beginning  of  the  nursing  pe- 
riod— namely,  that  the  error  is  in  giving  too  much  food 


22 


DIET  tOR  CMtLt)REN 


rather  than  too  little.    This  error  naturally  results  when, 
as  is  commonly  the  case,  the  usual  eight-ounce  nursing- 
bottle  is  used  at  the  very  beginning  of  infantile  life. 
He  says  he  has  found  that  he  can  easily  convince  most 


A 


^ 

t«^ 


(CD 


MO 


mothers  of  the  mistaken  zeal  of  nurses  who  advocate  giv- 
ing the  young  infant  large  amounts  of  food,  by  showing 
them  the  size  of  the  infant's  stomach  at  birth  (A),  and 
then  comparing  a  small  tube  (B),  which  corresponds  to 
the  stomach's  capacity,  with  an  eight-ounce  nursing- 
bottle. 


.WITH  MENUS  AND  RECIPES 


23 


If  my  readers  still  think  that  they  can  decide  for  them- 
selves upon  "what  to  feed  the  baby,"  it  is  to  be  hoped 
that  they  will  bear  in  mind  the  following  facts :  that  it  is 
at  all  times  advisable  (1)  to  use  certified  milk  or  heat 
other  milk  to  one  hundred  and  fifty-five  degrees  Fahren- 
heit for  thirty  minutes;  (2)  to  dilute  milk  with  boiled 

B 


water  for  the  first  nine  or  ten  months  of  an  infant's  life, 
beginning  with  at  least  half  water  to  half  milk  for  an 
infant  one  month  old;  (3)  to  add  cream  that  is  perfectly 
sweet  to  each  bottle  of  diluted  milk  in  order  to  supply  the 
fat  lost  by  dilution ;  (4)  to  add  milk-sugar  and  a  little 
lime-water,  according  to  some  reputable  physician's  for- 
mula, or  that  of  a  milk-laboratory,  and  (5)  to  add  care- 


24  DIET  FOR  CHILDREN 


fully  prepared  cereal  foods  very  gradually  at  the  proper 
time,  as  advised  by  the  family  physician. 

MENUS 

Cereals. — Cereals  are  a  necessary  food  for  growing 
children.  They  promote  fine  muscular  development.  As 
starch  is  the  predominant  constituent,  it  is  evident  that 
great  care  must  be  exercised  in  cooking  the  various  grains 
allowable  in  the  nursery,  remembering  also  that  long 
cooking  increases  digestibility.  It  is  important  to  know 
what  you  want  to  accomplish  when  cooking  cereals.  All 
starchy  foods  should  be  cooked  long  enough  to  be  put  in 
a  condition  to  be  easily  acted  upon  by  the  digestive  juices. 
The  purpose  in  preparing  them  is  to  secure  the  bursting 
of  the  granules  and  the  liberation  of  the  starch  by  the 
highest  temperature  it  is  possible  to  reach  in  order  that 
it  may  be  acted  upon  by  the  heat  and  be  partially  changed 
into  a  substance  called  dextrine,  which  is  easily  digested. 
An  extremely  high  and  prolonged  temperature  is  required 
for  this  change,  without  which  cereals  are  not  nutritious, 
and  are  likely  to  cause  digestive  troubles. 


WITH   MENUS   AND   RECIPES  25 

Need  of  Varied  Menus. — One  of  the  greatest  dif- 
ficulties experienced  in  feeding  during  nursery  and  school 
age  is  in  the  provision  of  sufficiently  varied  menus.  Con- 
stant repetition  of  any  food  causes  indifference,  no  mat- 
ter how  much  it  may  have  been  enjoyed  at  first.  The 
illustrative  menus  given  hereafter  are  suggestive  only, 
and  they  may  be  interchanged  to  suit  the  general  house 
supply,  vegetables  to  be  used  according  to  season,  and 
care  to  be  given  to  combinations,  as,  for  instance,  the  use 
of  but  one  starch  food  in  a  menu,  etc.  One  food  of  each 
class  is  usually  sufficient  to  constitute  a  satisfactory  meal. 

Quantities  to  Allowr. — It  will  be  noticed  that  quan- 
tities are  mentioned  at  times  when  certain  foods  are  to 
be  limited  at  each  meal,  leaving  the  others  to  be  taken 
according  to  the  appetite  of  each  child.  If  a  child  is 
accustomed  to  regular  simple  meals,  its  appetite  may  be 
trusted  to  regulate  amounts.  If,  on  the  contrary,  it  has 
been  fed  "a  little  of  everything,"  and  has  been  allowed 
to  eat  candy,  etc.,  between  meals,  this  point  must  be  care- 
fully considered,  and  an  effort  must  be  made  to  bring 
back  the  child  to  simple  tastes  and  regular  habits,  by  omit- 
ting the  foods  forbidden  for  children  and  by  giving  no 
food  between  meals.  The  amounts  indicated  should  vary 
in  accordance  with  the  age,  weight  and  condition  of  the 
child.  It  is  evident  that  an  active  child  needs  more 
than  one  who  is  passive.  The  safest  rule  to  follow  is  to 
give,  as  far  as  possible,  a  single  representative  of  each 
class  of  food  at  each  meal ;  to  give  little  meat  and  sugar, 
and  to  complete  the  quantity  required  for  each  meal  with 
broths,  starchy  vegetables,  and  either  green  vegetables  or 
fruits.  When  constructing  a  menu  for  a  child,  keep  con- 
stantly in  view  the  proportions  required  of  the  various 
classes  of  foods. 

All  the  dishes  indicated  in  the  following  menus  may 
be  easily  prepared  by  any  one  understanding  the  prin- 
ciples of  cooking,  if  care  be  given  to  the  dainty  prepa- 


26  DIET  FOR  CHILDREN 

ration  of  the  articles  called  for,  and  if  scrupulous  clean- 
liness (one  of  the  most  important  factors  in  nursery 
cooking)  be  observed. 

If  we  want  our  children  to  be  strong,  we  must  use  ani- 
mal food  as  an  important  part  of  their  diet,  in  the  form 
of  milk,  eggs  and  meat  soup  for  younger  children,  and  in 
that  of  eggs,  fresh  meats,  etc.,  for  those  who  are  older. 
In  selecting  menus,  macaroni  and  spaghetti  should  be 
more  relied  on  for  variety  than  is  usual  after  a  child  is 
five  years  old. 

Doctor  Thompson's  Rules  for  Feeding  Young  Chil- 
dren, Given  in  "Practical  Dietetics,"  are  concise  and 
comprehensive,  as  may  be  seen  from  the  following: 

1.  Allow  time  for  meals. 

2.  See  that  the  food  is  thoroughly  masticated. 

3.  Do  not  allow  nibbling  between  meals. 

4.  Do  not  tempt  the  child  with  the  sight  of  rich  and 
indigestible  foods. 

5.  Do  not  force  the  child  to  eat  against  its  will,  but 
examine  the  mouth,  which  may  be  sore  from  erupting 
teeth,  and  examine  the  food,  which  may  not  be  properly 
cooked  or  flavored.  If  good  food  is  refused  from  pee- 
vishness merely,  remove  it,  and  do  not  offer  it  again  be- 
fore the  next  mealtime. 

6.  In  acute  illness,  reduce  and  dilute  the  food  at  once. 

7.  In  very  hot  weather,  give  about  one-fourth  or  one- 
third  less  food,  and  offer  more  water. 

Doctor  Rotch's  Suggestions  for  Feeding  a  Twelve 
Months  Old  Child.  (From  How  to  Feed  Children.) — 
Between  the  twelfth  and  thirteenth  months.  Doctor  Rotch 
is  in  the  habit  of  giving  the  infant  five  meals  during  the 
day.  At  this  time  it  is  well  to  accustom  it  to  take  its 
food  from  a  spoon,  and  as  soon  as  possible  to  omit  feed- 
ing from  the  bottle.  The  five  meals  should  be  arranged 
in  the  following  manner : 

"For  breakfast,  bread  and  cow*s  milk,  slightly  warmed. 


I  WITH   MENUS  AND  RECIPES  27 

"For  lunch,  equal  parts  of  oat  jelly  and  cow's  milk, 
warmed,  with  a  little  salt  added,  according  to  the  infant's 
taste. 

"This  meal  of  oat  jelly  should  be  repeated  in  the  mid- 
dle of  the  afternoon. 

"In  the  middle  of  the  day,  broth  of  some  kind,  either 
chicken  or  mutton,  carefully  prepared  so  as  to  be  free 
from  fat  on  its  surface,  can  be  given  with  some  bread. 

"The  fifth  meal  should  be  given  in  the  latter  part  of 
the  afternoon,  and  should  consist  of  bread  and  milk. 

"In  some  cases  it  is  impossible  to  make  infants  swal- 
low bread  for  a  long  period  after  the  usual  time  of  twelve 
to  thirteen  months.  At  times  it  is  not  until  they  are  two 
and  one-half  to  three  years  old  that  they  can  be  induced 
to  take  bread.  In  these  cases  we  must  feed  them  accord- 
ing to  our  judgment  of  the  individual  case. 

"When  the  infant  is  fourteen  to  fifteen  months  old, 
some  thoroughly  boiled  rice  can  be  added  to  the  broth  in 
the  middle  of  the  day,  and  if  it  digests  this  well  it  can 
also  have  bread  given  with  this  meal. 

"When  the  infant  is  sixteen  months  old,  it  can  have  a 
small  amount  of  butter  on  its  bread.  When  it  is  seven- 
teen to  eighteen  months  old,  it  can  have  a  thoroughly 
baked  white  potato,  mixed  with  butter  and  salt,  added  to 
its  mid-day  meal  of  broth.  When  it  is  nineteen  to  twenty 
months  old,  eggs  can  become  part  of  its  diet. 

"There  are  not  many  fruits  which  should  be  given  to 
the  infant  in  its  second  year.  A  baked  apple  can  be  given 
at  the  evening  meal  when  the  infant  is  fourteen  to  fifteen 
months  old ;  or,  for  variety,  the  apple  can  be  made  into 
a  simple  sauce,  never,  however,  having  the  sauce  made 
with  much  sugar.  When  peaches  are  in  season,  a  ripe 
peach  can  often  be  given  with  benefit,  especially  if  the 
infant  is  inclined  to  be  constipated.  Other  fruits  should 
be  avoided,  as  they  are  not  necessary  for  the  infant's 
nutrition,  and  at  times  produce  serious  trouble." 


2^'  ^DIET   FOR   CHILDREN 


Classification  of  Menus 

The  following  menus  are  constructed  upon  this  base, 
suggested  by  Doctor  Rotch,  and  explanatory  notes  are 
introduced  where  it  seems  advisable.  The  hours  for  the 
five  meals  from  twelve  months  may  be  arranged,  as  most 
convenient  for  the  average  household,  as  follows : 

Twelve  to  Thirteen  Months 

7  a.  m.  Early  breakfast — a  breakfast-cupful  or  a  six- 
ounce  bottle  of  warm  milk ;  a  piece  of  bread. 

9:30  a.  m.  Breakfast  proper — two  tablespoon fuls  of 
oat  jelly  with  the  same  quantity  of  milk,  seasoned  with 
a  little  salt. 

12:30  p.  m.  Dinner — a  cupful  of  chicken  broth  with 
stale  bread-crumbs ;  one  tablespoonf  ul  of  gelatin,  flavored 
with  orange  juice. 

3 :30  p.  m.    Repeat  meal  given  at  9 :30. 

6:30  p.  m.  Supper — one-day-old  bread  broken  in 
warm  milk  (six  ounces). 

Supper  at  half  past  six  gives  time  for  the  child  to  have 
a  few  minutes'  rest  before  going  to  sleep  at  seven.  The 
child  should  be  dressed  for  the  night  before  receiving  this 
meal,  that  unnecessary  handling  on  a  full  stomach  may 
be  avoided.  Half  past  six  is  the  time  frequently  advised 
for  the  first  meal  in  the  morning,  but,  by  judicious  train- 
ing as  to  sleep,  seven  o'clock  will  be  found  early  enough, 
and  if  the  habit  of  sleep  is  once  fixed  a  child  will  not 
wake  before  this  time,  thus  giving  many  mothers  without 
nurses  the  opportunity  for  sparing  their  strength  a  little 
in  the  early  morning. 

First  Morning  Meal  from  the  Bottle. — It  is  also  of 
great  assistance  under  some  circumstances  to  give  the 
first  meal  from  the  bottle  for  a  longer  period  than  twelve 


WITH   MENUS  AND  RECIPES  29 

months,  as  at  this  early  hour  much  carelessness  may  be 
expected  from  ordinary  servants  in  the  handling  of 
baby's  food,  and  unless  there  is  a  reliable  nurse  the 
mother  must  usually  rise  very  much  earlier  than  is  nec- 
essary for  other  demands.  The  plan  of  having  a  bottle 
ready  for  warming  at  seven  o'clock  in  the  morning  will 
obviate  many  sources  of  trouble  that  are  usually  met 
with,  and,  while  not  the  ideal  plan,  it  is  practically  much 
better  than  to  allow  servants  an  opportunity  for  careless 
handling  of  baby's  first  meal  for  the  day,  which  may 
readily  change  the  tenor  of  that  entire  day's  atmosphere. 
A  Convenient  Daily  Routine. — Breakfast  at  nine- 
thirty  for  baby  gives  the  mother  time  to  take  her  own 
comfortably,  to  bathe  her  child  at  nine  and  feed  it  at  half 
past,  after  which  it  should  sleep  an  hour  or  more,  and 
then  be  taken  out  for  a  while  before  dinner  at  twelve- 
thirty.  It  may  be  taken  out  for  an  hour  again  after  din- 
ner, from  which  time  it  will  be  likely  to  sleep  until  its 
next  meal  at  half  past  three.  From  this  time  it  should 
be  kept  awake  until  it  is  ready  to  be  put  to  sleep  for  the 
night  at  seven,  after  being  undressed  and  fed  at  half 
past  six.  Doctor  Samuel  Adams,  of  Washington,  says: 
"A  young  infant  has  nothing  to  do  but  eat  and  sleep.  As 
soon  as  he  is  fed  he  will  take  a  nap,  and  will  probably 
sleep  for  an  hour  and  a  half.  After  the  first  year  the 
naps  become  shorter  and  less  frequent.  During  the  sec- 
ond year  a  nap  in  the  morning  after  breakfast,  and  one 
in  the  afternoon  about  one  or  two  o'clock  for  an  hour 
or  an  hour  and  a  half,  are  usually  sufficient,  and  these 
naps  should  be  insisted  upon  for  the  rest  of  his  mind  and 
body  and  to  enhance  his  growth  and  health.  When  the 
child  reaches  the  third  year  he  can  usually  drop  the  morn- 
ing nap.  The  afternoon  one  should  be  insisted  upon  very 
soon  after  the  child  has  his  noonday  meal,  in  winter  as 
well  as  in  summer."  Some  physicians  advise  a  night 
feeding  at  ten  or  eleven,  to  be  given  until  eighteen  months. 


30  DIET   FOR   CHILDREN 

If  so,  the  food  may  be  given  from  a  bottle  without  dis- 
turbing the  child's  slepp  by  keeping  to  the  same  hour  ex- 
actly and  gently  touching  the  lips  of  the  child  with  the 
tip,  lifting  the  pillow  carefully  at  the  same  time.  A  child 
who  is  well  is  usually  so  sleepy  that  it  will  take  the  milk 
very  readily  without  opening  its  eyes.  At  this  time  any 
necessary  changes  for  the  night  may  also  be  made,  to 
avoid  further  chance  of  disturbance.  Regularity  in  this 
method  is  certain  to  bring  eventual  success.  If,  during 
this  early  period  of  feeding,  great  care  is  given  to  the 
little  points  that  appear  to  many  to  be  trifling  at  the  time, 
a  fixed  habit  of  sound  sleep  from  seven  to  seven  may  be 
formed  that  will  prove  one  of  the  greatest  blessings  con- 
ferred on  a  child  by  a  wise  mother. 

Alternating  Menu  for  the  Same  Period — i.  e.,^ 
Twelve  to  Thirteen  Months 

7  a.  m.  Six-ounce  bottle  of  warm  milk,  with  a  piece  of 
crust  from  French  bread  or  a  biscuit. 

9 :30  a.  m.  One  small  cup  of  fresh  sweet  milk  (heated 
to  one  hundred  and  forty-five  degrees  Fahrenheit).  Two 
tablespoonfuls  of  well-cooked  oatmeal  gruel  served  with 
two  tablespoonfuls  of  fresh  cream,  also  heated. 

12 :30  p.  m.  One-half  pint  of  mutton  broth  with  stale 
bread-crumbs.  Two  tablespoonfuls  of  junket,  made  with 
Fairchild's  essence  of  pepsin. 

3 :30  p.  m.  A  breakfast-cupful  or  an  eight-ounce  bot- 
tle of  milk  and  gelatin.  Dissolve  a  teaspoonful  of  gelatin 
in  a  little  of  the  cold  milk,  and  add  to  the  remainder 
when  it  is  warm,  taking  care  to  keep  the  mixture  well 
covered  when  dissolving. 

6:30  p.  m.  A  breakfast-cupful  of  warm  milk  and  a 
piece  of  bread  or  a  biscuit,  or,  if  the  bottle  is  still  used, 
9^  six-ounce  bottle  of  warm  milk,  with  bread  or  biscuit. 


WITH   MENUS  AND   RECIPES  31 


Fourteen  to  Fifteen  Month* 

7  a.  m.  One  slice  of  bread  and  eight  ounces  of  milk, 
given  in  cup  or  bottle. 

9 :30  a.  m.  One  cup  of  barley  jelly  and  milk,  half  and 
half,  salted. 

12:30  p.  m.  One  slice  of  bread,  one-half  pint  of 
chicken  broth,  with  a  tablespoonful  of  well-boiled  rice 
added. 

3 :30  p.  m.   Repeat  meal  given  at  9 :30. 

6 :30  p.  m.  Eight  ounces  of  warm  milk  and  a  Graham 
biscuit. 

Alternating  Menu  for  the  Same  Period — ^i.  e., 
Fourteen  to  Fifteen  Months 

7  a.  m.     Bread  and  milk  (eight  ounces). 

9 :30  a.  m.  One  tablespoonful  of  gluten  porridge  served 
with  top  milk. 

12 :30  p.  m.  One  cup  of  chicken  jelly  made  with  milk. 
A  piece  of  crust  of  bread. 

3 :30  p.  m.  One  cup  of  oat  jelly  and  top  milk,  half  and 
half,  as  directed  before. 

6 :30  p.  m.  Six  ounces  of  milk,  the  soft  part  of  a  baked 
apple,  a  biscuit,  or  a  piece  of  zwieback. 

At  sixteen  months  add  a  little  good  butter  to  the  bread 
given.    (Rotch.) 

After  the  fifteenth  month  two  to  six  teaspoonfuls  of 
orange  juice  may  be  given,  or  a  baked  or  stewed  apple. 

Seventeen  to  Eighteen  Months 

7  a.  m.  One  piece  of  bread  and  butter  and  a  cup  of 
milk. 


32  DIET   FOR   CHILDREN 

9 :30  a.  m.  One  cup  of  oat  jelly  and  top  milk,  half  and 
half. 

12 :30  p.  m.  One  cup  of  chicken  broth,  bread  and  but- 
ter, and  a  baked  potato  mixed  with  a  little  butter  or 
cream,  and  salt.  A  tablespoonful  of  juice  from  a  sweet 
orange. 

3 :30  p.  m.  One  piece  of  zwieback  and  a  cup  of  sweet 
milk. 

6 :30  p.  m.    Eight  ounces  of  milk  and  bread  and  butter. 

Alternating  Menu  from  Seventeen  to  Eighteen  Months 

7  a.  m.  Graham  bread  and  butter  and  a  cup  of  warm 
milk. 

9 :30  a.  m.  One  tablespoonful  of  well-cooked  wheatena 
served  with  a  few  tablespoonfuls  of  sweet  cream,  taken 
from  morning's  milk  and  heated  to  one  hundred  and 
fifty-five  degrees  Fahrenheit.  One  piece  of  breadcrust 
or  zwieback, 

12 :30  p.  m.  One-half  pint  of  mutton  broth,  two  table- 
spoonfuls  of  boiled  rice.    Bread  and  butter. 

3 :30  p.  m.    One  cup  of  milk  jelly  and  a  biscuit. 

6:30  p.  m.  Two  Graham  biscuits  or  bread,  if  pre- 
ferred, broken  into  eight  ounces  of  warm  milk. 

Nineteen  to  Twenty  Months 

7  a.  m.    A  cup  of  milk  and  bread  and  butter. 

9 :30  a.  m.  Two  tablespoonfuls  of  wheat  porridge  with 
cream,  a  small  glass  of  milk,  bread  and  butter,  one  table- 
spoonful of  clarified  apple  (page  128). 

12:30  p.  m.  A  milky,  soft-boiled  egg  (page  105)  with 
stale  bread-crumbs,  bread  and  butter,  one  tablespoonful 
of  boiled  rice,  one  or  two  tablespoonfuls  of  fruit  gelatin 
(page  135). 

3 :30  p.  m.   A  saucer  of  junket,  bread  and  butter.      ^ 


.WITH   MENUS  AND  RECIPES  33 

6:30  p.  m.  Two  pieces  of  toasted  bread  broken  into 
four  ounces  of  hot  salted  milk ;  a  glass  of  milk  to  drink. 

Alternating  Menu  from  Nineteen  to  Twenty  Months 

7  a.  m.    Bread,  butter  and  milk. 

9:30  a.  m.  Two  tablespoon fuls  of  breakfast  hominy 
with  salt  and  cream,  a  glass  of  milk,  bread  and  butter. 
A  pared  ripe  peach,  if  in  season,  or  a  tablespoonful  of 
scraped  ripe  apple. 

12:30  p.  m.  One  cup  of  beef  broth,  with  crumbs  of 
zwieback  broken  into  it,  a  baked  potato,  two  tablespoon- 
fuls  of  tapioca  (page  126). 

3 :30  p.  m.  A  saucer  of  oatmeal  jelly  (page  97)  with 
a  little  salt  and  cream, 

6 :30  p.  m.    Bread  and  milk. 

From  Twenty  to  Thirty  Months 

From  twenty  to  thirty  months  use  the  foods  indicated 
so  far,  varying  the  menus  by  interchanging  with  any  sim- 
ilar articles,  the  recipes  for  which  are  given  elsewhere. 

This  is  a  sufficient  diet  for  this  period,  and  it  is  worse 
than  folly  for  mothers  to  attempt  at  this  early  age,  as  is 
frequently  done,  to  accustom  their  children  to  the  use 
of  everything  and  anything  from  the  general  table.  There 
are  many  persons,  again,  who  will  follow  a  cautious 
course  in  nursery  feeding  to  a  certain  point,  and  then 
undo  all  by  a  fitful  lapse  into  carelessness.  The  remarks 
made  in  this  connection  should  be  emphasized  if  the  in- 
fant's digestion  and  general  nutrition  are  to  be  consid- 
ered, and  the  parents  should  insist  that  no  other  articles 
of  food  be  employed  except  such  as  are  similar  to  those 
spoken  of,  according  to  the  taste,  judgment  and  knowl- 
edge of  cooking  that  exists  in  the  special  household. 


34  DIET  FOR  CHILDREN 


Food  After  Thirty  Months 

"At  this  time  it  will  be  well  to  begin  to  accustom  the 
child's  digestive  functions  to  a  still  greater  variety  of 
food.  In  summer,  the  more  easily  digestible  vegetables, 
such  as  squash,  young  peas,  young  beans  and  asparagus 
tips,  can  be  given.  The  variety  of  fruits  can  also  be  in- 
creased at  this  period,  but  they  should  be  cooked.  The 
principal  change  which  is  to  be  made  in  the  diet  to  which 
the  infant  has  been  accustomed  is  a  very  decided  increase 
in  the  proportion  of  the  proteid  element  of  its  food.  This 
is  accomplished  by  means  of  giving  the  child  meat.  The 
quantity  of  meat  which  should  be  given  toward  the  end 
of  the  third  year  should  be  small  at  first,  and  should  be 
given  at  intervals  of  a  day  or  two.  Doctor  Wiley  says 
that  meat  as  a  regular  article  of  diet  for  each  day  is  not, 
as  a  rule,  desirable  until  the  child  is  five  years  old,  with 
the  exception  of  a  little  white  chicken  meat  once  or  twice 
a  week.  The  kinds  of  meat  which  should  be  given  in 
this  early  period  of  childhood  are  chicken,  mutton-chop, 
roast  beef,  and  beefsteak.  These  meats  should  be  cut 
into  small  pieces,  and  a  little  salt  added,  according  to  the 
child's  taste.  It  is  well,  during  the  latter  part  of  the  third 
year  and  the  first  part  of  the  fourth  year,  to  give  the  child 
an  egg  on  one  day  and  meat  on  the  next  if  it  is  decided 
to  give  meat  before  the  fifth  year,  using  a  little  white 
chicken  meat  once  or  twice  a  week  as  the  alternative  to 
the  egg. 

"When  the  child  has  reached  the  age  of  five  or  six 
years,  we  should  allow  it  to  have  a  somewhat  more  va- 
ried diet,  but  during  the  whole  period  of  childhood  the 
closest  attention  should  be  given  to  the  regulation  of  the 
kind  and  the  amount  of  food  to  be  given,  and  any  devi- 
ations from  the  rules  just  laid  down  are  to  be  deprecated. 


WITH   MENUS  AND  RECIPES  35 

"It  should  be  particularly  noted  that  meat  is  not  given 
until  after  thirty  months, — and  eggs  are  withheld  until 
the  child  is  nineteen  or  twenty  months  old." — From  How 
to  Feed  Children. 

Dinner  Menus  Allowable  After  Thirty  Months 

Beef  broth  with  vermicelli ;  bran  or  whole-meal  bread, 
and  the  best  butter  obtainable ;  lightly  broiled  lamb-chop, 
scraped  and  seasoned  with  salt;  spinach  boiled  tender 
and  mashed  through  a  puree  sieve,  served  plain  with 
cream  or  in  broth ;  baked  potato  with  salt ;  orange  tapioca 
for  dessert,  and  a  fruit  juice  made  as  directed,  and  used 
as  a  drink. 

1.  Chicken  broth  with  rice;  minced  broiled  tenderloin 
steak  with  salt  (no  butter)  ;  boiled  rice ;  brown  bread 
with  butter;  asparagus  tips  or  stewed  celery,  with  hot 
cream  as  sauce;  cup  custard  for  dessert,  with  cocoa  to 
drink. 

2.  Mutton  broth;  the  white  meat  of  chicken  cut  into 
very  small  pieces ;  baked  potato ;  spinach ;  bread  and  but- 
ter ;  orange  float  for  dessert. 

3.  Beef  tea;  stewed  squab;  boiled  or  steamed  rice; 
bread  and  butter;  Bermuda  onions,  stewed  very  soft  in 
milk ;  junket  with  egg  for  dessert. 

4.  Milk  soup ;  roast  beef  rare  and  minced ;  boiled  rice 
with  dish  gravy  from  roast  beef ;  spinach  or  stewed  cel- 
ery ;  bread  and  butter ;  cup  custard  for  dessert. 

5.  Strained  vegetable  soup;  scraped  broiled  mutton- 
chop,  rejecting  all  fat ;  baked  potato ;  apple  sauce ;  bread 
and  butter ;  junket,  made  with  Fairchild's  essence  of  pep- 
sin, for  dessert. 

6.  Beef  broth ;  boiled  or  broiled  fish ;  boiled  spaghetti 
with  milk;  boiled  asparagus  tips;  gelatin  with  whipped 
cream  for  dessert. 


36  DIET   FOR   CHILDREN 


A  Week's  Menus  for  Children  Over  Five  Years  Old 

Use  amounts  according  to  the  age  and  appetite  of  the 
child,  and  in  the  proportions  given. 

Sunday 

Breakfast. — One  ripe  apple,  pared,  quartered  and  care- 
fully cored.  Two  tablespoon fuls  of  well-cooked  and 
well-selected  oatmeal,  served  with  sweet  cream  and  a 
pinch  of  salt.  A  cup  of  weak  cocoa.  Bread  and  good 
butter.    A  soft-boiled  tgg. 

Dinner. — From  twelve  to  one  o'clock.  Half  a  cup  of 
beef  broth.  Bread  and  butter.  One  lamb-chop,  lightly- 
broiled  and  cut  in  small  pieces,  or  a  piece  of  roast  beef 
or  mutton,  with  dish  gravy.  One  quickly  baked  potato, 
broken  with  a  fork,  eaten  with  salt  and  cream.  Two 
tablespoonfuls  of  boiled  spinach,  mashed  through  a 
puree  sieve.    Stewed  apples  and  a  lady-finger  for  dessert. 

Supper. — Five  to  five-thirty  o'clock.  Milk  toast;  one- 
half  pint  of  hot  milk  seasoned  with  salt  and  butter  for 
three  or  four  pieces  of  toast.  A  few  stewed  figs.  Cocoa 
to  drink. 

Monday 

Breakfast. — Breakfast  hominy  and  cream.  Bread  and 
butter.    A  sweet  orange.    A  bit  of  broiled  fish. 

Dinner. — One-half  cup  of  mutton  broth.  Broiled, 
finely  chopped  steak,  one  large  spoonful,  or  one  lamb- 
chop,  lightly  broiled.  Boiled  rice,  as  much  as  wanted. 
Stewed  celery  with  cream  sauce.  Gelatin,  flavored  with 
chocolate  or  vanilla,  for  dessert. 


WITH   MENUS   AND   RECIPES  37 

Supper. — Milk  biscuit,  broken  in  hot  milk.  Bread  and 
butter.    Stewed  fruit. 

Tuesday 

Breakfast. — Two  tablespoonfuls  of  cracked  wheat  and 
cream.  One  poached  egg,  lightly  done.  Brown  bread 
and  butter.    A  few  dates  or  an  apple. 

Dinner. — Half  a  cup  of  beef  broth,  made  from  the 
chopped  steak  and  celery  bits  of  the  day  before.  A  slice 
of  roast  beef  with  dish  gravy.  Macaroni,  boiled  in  salted 
water,  cream  to  be  added  for  sauce.  Two  tablespoonfuls 
of  stewed  tomatoes,  stewed  long  enough  to  be  put 
through  an  agate  or  porcelain  colander.  Orange  float 
for  dessert  (soft  cup  custard  poured  over  oranges  that 
have  been  carefully  freed  from  pith). 

Supper. — Bread,  butter,  milk  to  drink,  and  stewed 
apples,  flavored  with  cinnamon  or  orange. 

Wednesday 

Breakfast. — Oatmeal  and  cream.  Dry  toast,  with  cold, 
not  melted,  butter.  A  little  stewed  potato.  A  small  glass 
of  milk  or  a  cup  of  cocoa.  A  bit  of  broiled  fish.  A 
sweet  orange. 

Dinner. — Half  a  cup  of  chicken  soup.  One  broiled 
lamb-chop.  Bread  and  butter.  Stewed  onions  with  cream 
sauce.  One  baked  sweet  potato.  (Onions  have  no  sugar, 
hence  sweet  potato.)  Plain  or  apple  tapioca  pudding. 
As  sweet  potato  has  not  so  much  starch  as  white,  tapioca 
(starch)  may  be  used  for  dessert. 

Supper. — Sweet  buns  or  plain  rolls,  broken  up  in  hot 
milk,  with  a  light  sprinkling  of  sugar  or  salt  according  to 
which  food  is  used.  A  dish  of  stewed  prunes,  or  a  glass 
of  prune  juice.    A  slice  of  Graham  bread  and  butter. 


38  DIET  FOR  CHILDREN 


Thursday 

Breakfast. — ^Two  tablespoon fuls  of  hominy  with  cream 
(half  a  cup).  One  scrambled  &gg,  with  bread  and  but- 
ter. One  apple.  Cup  of  weak  cocoa,  three-quarters 
milk. 

Dinner. — One  cup  of  beef  broth.  Bread  and  butter. 
Spaghetti  and  milk.  Broiled  sweetbreads.  Stewed  cel- 
ery.   Small  saucer  of  rice  pudding. 

Supper. — Bread,  butter  and  good  molasses  or  sirup, 
carefully  selected,  with  as  much  milk  as  is  wanted. 

Friday 

Breakfast. — A  saucer  of  boiled  rice,  with  cream  and 
salt.  Bread  and  butter.  A  bit  of  crisp,  fat  breakfast 
bacon.  Bacon  supplies  lack  of  fat  in  rice.  Stewed  pota- 
toes.   An  orange  that  is  sweet. 

Dinner. — One  cup  of  beef  broth  seasoned  with  celery 
broth  of  the  day  before.  Well  broiled,  boiled  or  baked 
fish  having  white  meat.  Baked  white  potato.  One  table- 
spoonful  of  stewed  cauliflower  with  cream  as  sauce.  Cup 
custard  made  with  one  egg  and  flavored  with  cinnamon. 

Supper. — Zwieback,  stewed  figs,  bread,  butter  and  as 
much  milk  as  is  wanted. 

Saturday 

Breakfast. — Cracked  wheat  and  cream.  Cup  of  cocoa. 
Soft-boiled  egg,  lightly  boiled.  Bread  and  butter  and  a 
few  figs  or  dates,  or,  for  a  younger  child,  an  orange  that 
is  sweet. 

Dinner. — Half  a  cup  of  mutton  broth  with  rice  added 
(one  tablespoon ful).  A  tablespoonful  of  the  white  meat 
of  chicken  or  a  tender  wing.  Small  saucer  of  apple  sauce. 
Macaroni.    Bread  and  butter.    A  small  cup  of  junket  and 


WITH   MENUS   AND   RECIPES  39 

one  or  two  lady-fingers,  or  a  sweet  bun  one  day  old,  for 
dessert. 

Supper. — Bread,  butter  and  honey,  milk,  and  a  small 
piece  of  one-day-old  Moravian  cake,  made  according  to 
recipe  given,  or  a  piece  of  home-made  sponge-cake,  gin- 
gerbread, or  similar  simple  cake. 

Suggestions  for  Breakfast  in  Summer  for  Chil- 
dren from  Three  to  Five 

One  only  of  the  following  articles,  with  cream  and  salt : 
Cracked  wheat,  rice,  tapioca,  breakfast  hominy,  gluten 
(containing  little  or  no  fat). 

One  only  of  the  following  articles :  Eggs  boiled  (cov- 
ered with  boiling  water  as  directed  on  page  106)  ;  poached 
in  salted  water  that  does  not  boil ;  scrambled  (lightly)  ; 
omelet  (eggs  not  to  be  separated  for  beating).  For  a 
small  omelet  use  one  tablespoonful  of  hot  water  to  one 
^gg  instead  of  milk,  as  customary,  beat  about  a  dozen 
times  with  a  fork  and  cook  quickly ;  the  result  will  be  a 
deliciously  tender  omelet.  Broiled  fish.  Broiled  bacon. 
Asparagus  tops  may  be  given  frequently  with  any  of  the 
above  articles. 

One  only  of  the  following  articles:  Stewed  rhubarb 
(laxative),  orange  or  lemon  jelly  (made  with  gelatin), 
strawberries  (carefully  given,  noting  effect),  baked  apple, 
gelatin  pudding  or  calf's-foot  jelly,  etc. 

Summer  Dinner  Menus  from  Three  to  Five  Years 

1.  Beef  broth.  Broiled  fish.  Baked  potato.  Spinach 
puree.  A  ripe  sweet  orange  for  dessert.  Bread  and 
butter. 

2.  Vegetable  omelet  made  with  chopped  asparagus  tips 
that  have  been  previously  boiled  tender;  or,  if  preferred, 
a  plain  omelet  and  the  asparagus  served  alone,  with  or 


4Q  DIET   FOR   CHILDREN 

without  cream  sauce.    A  small  cup  of  a  good  digestible 
cocoa  with  educator  biscuit  for  dessert. 

3.  Chop  (lamb)  broiled.  Boiled  rice,  served  with 
cream  and  salt.  Bread,  butter  and  honey.  Glass  of  milk 
if  desired.    In  place  of  honey,  fruit  juice  may  be  used. 

4.  Mutton  broth  with  barley.  Boiled  egg.  Asparagus 
tips  with  salt,  or  stewed  onion  with  cream  sauce.  A  cup 
of  junket  or  a  cup  of  custard.    Bread  and  butter. 

5.  Broiled  beef  pulp.  Spaghetti  with  cream  sauce, 
the  sauce  to  be  made  with  good  butter,  cream  or  milk, 
and  flour.  Four  or  five  large  prunes,  stewed  or  simply 
freshened  by  soaking  overnight  in  cold  water,  after  wash- 
ing well,  may  be  given  for  dessert.  Children  who  will 
not  eat  stewed  prunes,  or  who  have  grown  tired  of  them, 
will  sometimes  welcome  the  above  change. 

6.  Puree  of  onion  with  beef  broth,  served  either  to- 
gether or  alone.  Farina,  cooked  with  salt  and  served 
with  cream.  Strawberry  gelatin  for  dessert,  using  the 
clear  juice  only  for  flavoring.    Bread  and  butter. 

7.  Poached  eggs  served  on  well-made  toast.  Cauli" 
flower  tops,  if  tender,  or  a  dish  of  apple  s^uce.  A  saucer 
of  rice  pudding  flavored  with  cinnamon.  The  use  of 
cauliflower  and  onion  should  be  deferred  to  the  latter 
part  of  this  period  of  feeding,  and  results  should  be 
watched  very  carefully. 

Breakfast  Combinations  for  Winter — Designed 
to  Supply  Heat 

Amounts  to  vary  according  to  the  age  of  the  child;  break- 
fast meats  may  he  omitted  for  children  under  seven 
Meat  at  dinner  is  sufficient  at  the  age  of  five. 
White  grapes ;  oatmeal  and  cream ;  boiled  eggs ;  bread 

and  butter ;  warm  milk  or  cocoa  to  drink. 

Stewed  apples;  cracked  wheat  and  cream;  crust  muf- 


WITH   MENUS   AND   RECIPES  41 

fins ;  broiled  fat  bacon ;  stewed  potatoes ;  mixed  milk  and 
cream  to  drink. 

A  ripe  apple;  cornmeal  mush  and  cream;  stewed  or 
broiled  chicken ;  baked  potatoes ;  glass  of  milk ;  buttered 
toast. 

Tokay  grapes;  cream  or  top  milk  to  drink;  broiled 
mutton-chop ;  hominy  with  salt ;  bread  and  butter. 

Farina  and  cream ;  broiled  steak  or  creamed  fish ;  corn- 
meal  muffins,  good  butter ;  a  sweet  orange  or  ripe  apple. 

Clarified  apples;  wheatena;  cream;  whole-meal  bread 
and  butter ;  broiled  squab ;  boiled  rice. 

Breakfast  Menus  for  a  Child  Who  Has  Reached  the 

Age  of  Five  or  Six — Designed  Particularly  to 

Supply  Food  for  Second  Dentition 

1.  Whole-meal  wheat  bread  and  butter;  oatmeal  por- 
ridge (the  whole  grain)  and  cream;  stewed  potatoes; 
broiled  fish;  fruit. 

2.  Graham  muffins  and  butter ;  milk ;  cornmeal  mush 
(the  whole  grain)  and  cream;  stewed  chicken ;  an  orange. 

3.  Corn  bread;  porridge  made  from  whole  wheat 
ground  in  a  coffee-mill  and  cooked  four  hours  (the  cal- 
careous deposit  needed  is  found  in  the  outside  of  the 
grains),  served  with  cream;  a  poached  egg;  warm  milk 
to  drink ;  a  raw  apple. 

4.  Hominy ;  cream ;  whole-meal  muffins,  made  accord- 
ing to  recipe  for  cream  muffins;  baked  potato;  broiled 
fat  bacon ;  milk ;  stewed  fruit  or  white  or  Tokay  grapes 
(no  seeds  or  skins). 

Dinner  menus  for  this  period  should  be  supplied  with 
the  proteids  of  foods  in  proper  proportions  (meat,  game, 
fish,  oysters,  eggs,  milk  foods,  broths,  etc.)  and  with  salt- 
giving  foods  (fresh  vegetables  and  fruits),  and  supper 
should  always  include  whole-meal  bread,  stewed  fruits, 
and  an  abundance  of  milk. 


42  DIET   FOR   CHILDREN 


Sample  Dinner  Menu  for  Second  Dentition 

The  following  will  serve  as  a  sample  dinner  menu  for 
the  second  dentition  period:  a  cup  of  beef  broth  thick- 
ened slightly  with  oatmeal,  or  mutton  broth  with  barley ; 
broiled  fish,  or  lamb-chops,  with  green  peas ;  boiled  rice ; 
creamed  macaroni  or  baked  potato;  whole-meal  bread 
well  toasted  and  buttered  when  cool,  so  that  the  butter 
will  not  melt ;  orange  tapioca  for  dessert ;  cocoa. 

Notice  that  there  are  proteids,  to  form  bone  for  the 
teeth,  in  nearly  every  food  prescribed,  and  that  neverthe- 
less the  salts  and  the  starches  are  not  omitted.  The  oat-: 
meal  in  the  soup  contains  proteids  and  salts;  the  fish, 
phosphates ;  the  whole-meal  bread,  proteids  and  carbohy- 
drates; the  butter,  fat;  the  orange,  salts;  the  tapioca, 
starch ;  and  the  peas  contain  proteids  and  salts. 

It  must  not  be  forgotten  that  the  condition  of  a  child's 
second  set  of  teeth  depends  very  largely  on  the  kind  of 
food  taken  during  the  years  immediately  preceding  sec- 
ond dentition. 

Summer  Diet. — ^At  this  season  of  the  year,  if  at  no 
other,  should  excellence  in  the  preparation  of  simple 
foods  be  the  rule.  A  steak  or  a  chop  perfectly  broiled, 
well-baked  bread,  pure  milk,  heated  or  modified  as  re- 
quired, carefully  selected  fruit,  vegetables  that  are  well 
chosen  and  properly  prepared,  and  the  avoidance  of 
sweets  and  pastry,  will  prove  potent  factors  in  carrying 
a  flock  of  little  ones  safely  through  the  hot  months  of  July 
and  August. 

Another  point  to  remember  at  this  season  is  that  a  child 
is  overfed  if  it  can  not  digest  its  food.  The  approach  of 
warm  weather  always  brings  to  the  thoughtful  mother 
the  consciousness  of  increased  care,  as  this  is  the  season 
requiring  the  exercise  of  much  forethought  in  regard  to 
the  diet  of  the  little  ones.    This  is  particularly  true  in 


AVITH   MENUS  AND   RECIPES  43 

regard  to  food  for  older  children  in  the  summer-time,  a 
trying  period  for  the  one  who  provides — not  so  much  in 
finding  variety  as  in  being  able  to  make  the  proper  selec- 
tions from  the  tempting  supply  of  fresh  fruits  and  vege- 
tables offered,  and  in  discarding  the  foods  that  are  unsuit- 
able for  the  hot  months.  Oatmeal,  the  reliance  of  many 
for  breakfast  in  winter,  must  now  be  frequently  dis- 
carded, as  it  often  proves  too  heating.  It  may  occasion- 
ally be  used,  however,  in  the  form  of  oat  jelly,  for  chil- 
dren who  are  very  fond  of  oatmeal,  as  some  will  not  eat 
hominy  or  wheat.  The  latter  is  a  perfect  summer  cereal 
if  well  cooked,  and  efforts  should  be  made  to  teach  chil- 
dren to  eat  it  by  preparing  it  in  an  appetizing  manner, 
serving  it  daintily,  etc. 

Summer  Breakfasts. — ^As  eggs  may  be  used  but  two 
or  three  times  a  week,  the  breakfast  menu  in  summer, 
taken  altogether,  is  the  first  stumbling-block,  and  one 
likely  to  give  trouble  if  not  considered  carefully.  Almost 
all  children,  especially  those  of  a  nervous  temperament 
or  an  anemic  type,  are  better  for  having  had  a  hearty 
breakfast,  and  one  of  sufificient  variety  to  tempt  the  appe- 
tite. If  mothers  will  step  out  of  the  beaten  track  and 
provide  dainty  dishes  that  are  not  looked  for  at  this  hour, 
they  will  be  surprised  to  see  how  quickly  their  efforts  will 
be  appreciated.  In  season,  for  children  over  five,  the 
juice  of  a  few  sound  ripe  strawberries,  or  half  a  dozen 
large  cherries  (oxhearts),  ripe  and  thoroughly  stewed, 
with  dainty  slices  of  well-baked,  whole-meal  bread  and 
butter,  and  half  a  dozen  asparagus  tips  that  have  been 
boiled  tender  in  salted  water,  with  a  glass  of  cold  or 
warm  beef  tea,  as  preferred,  and  a  spoonful  of  well- 
boiled  and  well-seasoned  rice,  will  make  a  most  satisfying 
and  appetizing  variation  from  the  usual  menu  of  eggs, 
oatmeal,  potatoes,  etc.,  and  it  will  be  one  that  a  child  will 
he  sure  to  enjoy. 

Dainty  Service. — Dainty  serving  is  one  of  the  most 


44  DIET   FOR   CHILDREN 

important  adjuncts  in  nursery  feeding.  I£  the  fancy  of  S 
child  is  pleased,  he  will,  in  all  probability,  eat  most  heart- 
ily. On  a  very  hot  morning  I  frequently  find  that  I  can 
invite  sufficient  appetite  on  the  part  of  a  child  not  inclined 
to  eat  by  building  engines  or  toy  houses,  etc.,  of  small 
pieces  of  bread,  well  buttered  with  cold  butter.  A  little 
lump  of  butter  should  be  placed  on  each  piece  of  bread, 
not  spread  on  in  the  usual  nursery  style,  which,  to  say  the 
least,  is  not  inviting ;  a  very  few  crisp  bits  of  fat  broiled 
bacon  may  here  and  there  take  the  place  of  butter.  This 
may  all  be  put  upon  a  decorated  plate  to  suggest  a  story 
to  the  child.  I  have  often  seen  a  delicate  child,  one  of  the 
kind  who  would  rather  play  than  eat,  take  unconsciously 
a  satisfactory  meal  while  he  was  being  entertained  with 
an  interesting  story  about  a  dear  little  cherub  on  his  plate 
who  was  pictured  as  eating  an  apple.  I  have  seen  this 
same  child  drink  glass  after  glass  of  milk  when  it  was 
served  in  a  wine-glass  with  a  stem,  whereas  he  would 
invariably  refuse  milk  if  it  was  given  in  a  cup  or  a  tum- 
bler, saying  he  was  not  hungry.  There  is  a  fitness  of 
things  that  must  be  considered  when  feeding  children, 
and  at  no  time  is  it  more  necessary  than  in  summer,  when 
the  intense  heat  tries  the  temper  of  even  adults,  who  are 
certainly  more  resistant  than  children  to  the  various  cli- 
matic changes  to  which  we  are  usually  subjected. 

A  Cool-Looking  Dining-Room. — A  cool-looking  din- 
ing-room, shaded  to  rest  the  eyes,  with  inviting  napery 
and  pretty  table  appointments,  flowers,  etc.,  is  inseparable 
from  comfortable  summer  life.  What  could  be  more 
inviting  to  the  eye,  as  well  as  to  the  appetite,  of  a  fretful 
child  who  has  probably  been  awakened  too  early  by  the 
heat,  or  who  has  passed  a  restless  night  for  the  same  rea- 
son, than  the  sight  of  a  prettily  laid  breakfast  table — 
flowers,  fruits  and  some  little  surprise  at  his  plate  to 
charm  away  his  languor  ?  A  dish  of  cold  snow  pudding, 
which  contains  ingredients  that  are  all  beneficial  for  a 


5VITH   MENUS  AND   RECIPES  45 

child  (gelatin,  eggs,  fruit  juice,  etc.),  will  work  like  a 
charm.  A  glass  of  milk  and  a  few  dainty  fingers  of 
bread  and  butter  will  complete  a  satisfactory  breakfast 
for  hot  weather.  It  is  well  to  remember  in  midsummer- 
time  that  a  light  early  breakfast  is  preferable  to  a  heavy 
later  one,  if  it  is  supplemented  by  a  glass  of  milk  or  of 
beef  tea,  with  a  few  crackers  or  a  piece  of  zwieback,  to 
be  given  midway  between  breakfast  and  dinner.  Beef 
broth  or  cocoa  should  be  given  instead  of  milk  to  drink, 
when  cherries  or  strawberries  are  taken  at  breakfast. 
When  cherries  are  given  they  must  be  in  perfect  condi- 
tion, and  results  must  be  carefully  noted.  Unless  stewed 
they  are  frequently  not  a  safe  fruit  until  after  second 
dentition. 

Tapioca  is  of  great  value  in  summer  diet.  It  may  be 
used  in  a  variety  of  v/ays  for  any  meal  in  the  day,  either 
for  dinner  dessert  or  for  the  main  portion  of  the  break- 
fast or  supper  meal. 

During  very  hot  weather  meat  should  be  sparingly 
used ;  broths,  eggs,  milk  and  macaroni  should  take  its 
place.  Baked  potatoes  and  rice  are  preferable  for  starchy 
foods  at  this  season.  Rice  possesses  no  fat,  and  potatoes 
are  nearly  all  water. 

Simple  Dinners. — Avoid  at  all  times,  but  especially 
in  summer,  the  use  of  sweets  that  are  cloying,  over-  or 
under-ripe  fruit,  stale  vegetables,  and  too  much  meat. 
Carbohydrates  (sugars  and  starches)  should  be  given  in 
the  proportion  of  four  to  one  of  proteids  (meat,  eggs, 
etc.)  When  corn  is  young  and  tender,  a  corn  omelet 
with  bread  and  butter  and  a  glass  of  milk  make  a  satis- 
factory dinner  for  a  hot  day.  Score  the  grains  of  corn 
through  the  middle,  and  press  out  enough  pulp  to  flavor 
an  omelet.  Use  the  recipe  given  on  page  39  for  a  tender 
omelet,  putting  in  the  vegetable  pulp  just  before  folding, 
as  it  requires  but  a  few  minutes  for  cooking.  Do  not 
allow  the  omelet  to  get  dry.    It  should  be  moist  and  ten- 


46  DIET   FOR   CHILDREN 

der  when  served.  This  is  delicious  when  properly  cooked 
and  well  seasoned.  Puree  of  stewed  onions,  or  a  tea- 
spoonful  of  raw  onion  juice,  or  grated  onion,  or  any  other 
vegetable  allowed  in  the  nursery,  may  be  used  instead  of 
the  corn  pulp  for  making  these  omelets.  This  plan  of 
only  one  or  two  dishes  for  dinner  should  not  be  followed 
continuously.  It  is  suggested  for  the  occasional  relief  of 
the  busy  mother  who  at  this  season  of  the  year  finds  her- 
self overtaxed,  and  she  must  receive  her  due  share  of  con- 
sideration in  all  these  matters,  as  a  child's  well-being,  not 
only  physically  but  mentally,  depends  on  the  mother's 
condition.  An  occasional  use  of  this  plan  prevents  satiety 
also  on  the  part  of  the  child. 

Macaroni  or  spaghetti,  cooked  tender  first  and  then 
simmered  in  beef  broth,  cream  or  milk,  is  a  perfect  one- 
course  dinner  for  a  child  over  five,  and  one  that  is  usually 
appreciated.  A  glass  of  milk  and  bread  and  butter  and 
some  stewed  fruit  should  be  given  with  it. 

Use  of  Summer  Desserts  as  Supplementary  Foods. 
— Desserts  in  summer  may  frequently  be  supplementary 
foods.  By  this  I  mean  that  eggs,  rice,  tapioca,  milk,  etc., 
may  be  freely  used  in  desserts,  and  this  portion  of  the 
meal  may  contain  a  large  share  of  the  nourishment  re- 
quired for  the  entire  meal.  In  this  form  these  ingredients 
are  easily  digested,  and  the  other  part  of  a  menu  contain- 
ing one  of  these  desserts  need  not  be  so  heavy  as  in  cold 
weather,  thus  somewhat  relieving  digestion  at  a  time 
when  relief  is  required. 

Summer  Suppers. — What  to  give  to  the  children  for 
supper,  especially  in  summer,  may  seem  a  trifling  matter, 
yet  it  is  really  of  the  utmost  importance.  A  child's  rest  at 
night  depends  very  largely  on  what  it  has  had  to  eat  at 
this  meal.  Two  safe  rules  to  follow  are,  never  to  give 
a  heavy  supper,  and  never,  If  possible,  to  give  it  later  than 
five  or  half  past  five  o'clock,  until  a  child  is  six  years  old, 
thus  leaving  an  hour  and  a  half  to  intervene  before  it  is 


WITH   MENUS  AND   RECIPES  47 

time  for  the  nightly  sponge,  which  is  so  refreshing  before 
bedtime  in  hot  weather,  and  which,  with  a  well-selected 
supper,  induces  sleep  in  defiance  of  the  heat,  however  op- 
pressive. I  find  it  is  not  unusual  for  mothers  to  give  the 
evening  meal  to  their  little  ones  as  late  as  half  past  six 
or  seven  o'clock,  in  some  instances  as  late  as  half  past 
seven,  for  their  own  convenience,  and  yet  they  will  visit 
physicians  regularly  and  ask  advice  as  to  what  should  be 
done  to  make  their  children  sleep  soundly,  complaining 
that  they  are  restless,  wakeful,  easily  disturbed,  etc.  A 
child  who  has  had  a  simple  and  early  supper  will  be 
found,  if  well,  to  protest  against  being  disturbed,  and  will 
want  to  sleep.  It  is  possible  and  very  desirable  to  give 
even  a  baby  its  ten  or  eleven  o'clock  bottle,  which  should 
be  its  last  feeding  for  the  night,  without  thoroughly  awak- 
ing it,  thus  encouraging  the  habit  of  continuous  sleep 
from  seven  to  seven,  which,  once  established,  is  the  great- 
est boon  that  a  tired  mother  can  ask,  and  one  of  equal 
benefit  to  the  child. 

Sleeplessness  or  disturbed  sleep  in  a  child  either  points 
to  a  faulty  regimen  or  is  the  forerunner  of  disease,  and 
it  invariably  needs  attention  and  correction.  It  is  one  of 
the  safest  indications  for  the  mother  who  is  concerned 
as  to  the  condition  of  her  child. 

The  old-fashioned  bowl  of  bread  and  milk  can  not  be 
improved  on  for  a  child's  supper,  if  the  milk  be  sweet 
and  the  bread  well  baked  and  made  of  good  flour.  Gra- 
ham biscuit  in  place  of  the  bread,  with  clarified  apples 
made  according  to  the  recipe  given,  is  another  simple  yet 
desirable  summer  menu.  An  occasional  dish  of  rice  and 
milk  or  a  baked  potato  is  frequently  suggested,  and  may 
be  admissible,  but  it  is  much  wiser  in  hot  weather  to  re- 
serve rice  for  breakfast — to  be  used  instead  of  the  more 
heating  cereals — and  baked  potatoes  for  dinner.  With 
well-cooked  rice  or  wheat  for  breakfast,  potato,  macaroni 
or  spaghetti  for  dinner,  and  the  occasional  use  of  farina 


48  DIET   FOR   CHILDREN 

or  tapioca,  the  matter  of  starchy  foods  in  summer  should 
be  pretty  well  covered,  leaving  supper  menus  to  be  sup- 
plied with  dishes  that  are  more  simple  and  more  certain 
of  not  disturbing  a  night's  rest. 

Hov^  to  Use  Fruit. — The  use  of  stev/ed  fruit  is  to  be 
advocated  for  all  times  and  all  seasons  of  the  year,  after 
two  and  one-half  years ;  and  if  fruit  at  all  be  given  at  the 
evening  meal  it  should  be  cooked.  Fresh  fruit  should 
never  be  given  to  children  after  dinner.  I  have  fre- 
quently heard  this  question  discussed,  and  many  mothers 
are  in  favor  of  giving  it  later  in  the  day;  but  I  can  not 
alter  my  opinion  that  fresh  fruit  should  not  be  given  to 
very  young  children  later  than  at  the  one  o'clock  dinner. 
There  is  no  necessity,  at  any  rate,  for  doing  so,  as  any 
child,  if  treated  wisely,  will  care  far  more  for  his  bread 
and  milk  or  Graham  biscuit  and  milk  than  for  all  the 
fruit  you  may  ofifer  him.  I  frequently  find  that  even  the 
dish  of  stewed  fruit  is  not  appreciated  so  much  for  sup- 
per-time as  for  breakfast,  at  which  time  it  is  often  eaten 
with  great  relish,  and  is  usually  the  first  dish  to  be  called 
for.  Since  the  discovery  of  this  fact,  I  have  often 
changed  my  nursery  menus  in  this  direction,  omitting  the 
use  of  any  kind  of  fruit  at  supper-time  unless  it  is  asked 
for,  and  giving  stewed  fruit  for  breakfast,  reserving  fresh 
fruit  for  dinner  menus  in  summer,  when  little  meat  or 
fat  is  taken.  In  this  way  I  iind  it  easier  to  fit  it  in  with 
the  different  milk  dishes,  which  sometimes  cause  trouble 
when  used  with  fresh  fruit,  and  thus  there  is  less  likeli- 
hood of  consequent  disagreement.  At  the  risk  of  being 
tedious,  it  seems  advisable  to  lay  stress  on  points  like 
these,  even  if  they  do  appear  to  be  self-evident.  Milk 
should,  for  instance,  form  a  large  portion  of  the  break- 
fast menu,  and  with  the  use  of  milk  it  is  usually  very 
much  better  for  children  under  five  to  have  stewed  fruit 
instead  of  the  average  so-called  ripe  fruit  that  is  sold  so 
often  in  our  markets.    For  this  reason  chiefly  I  prefer 


WITH   MENUS   AND   RECIPES  49 

using  at  breakfast-time  fruits  that  have  been  stewed,  as 
less  Hkely  to  cause  trouble,  and  fresh  fruit  that  is  really 
ripe  for  dinner,  when  milk  is  usually  omitted  from  the 
menu.  This  rule  is  not  an  inflexible  one,  however,  and 
any  mother  who  is  sure  of  the  condition  of  the  fruit  she 
buys — that  it  is  perfectly  fresh,  sound  and  ripe,  not  over- 
or  under-ripe — may  follow  the  usually  suggested  plan  of 
fresh  fruits  for  breakfast  and  stewed  fruits  for  supper, 
with  puddings,  etc.,  for  desserts  for  dinner.  I  have,  how- 
ever, found  the  other  plan  perfectly  practicable,  and  a 
great  relief  in  hot  weather.  It  is  becoming  a  frequent 
practise  to  give  oranges  and  other  fresh  fruits  shortly 
before  the  second  feeding  of  the  day,  for  laxative  effect. 
Drinking  Enough  Water.— A  copious  drink  of  water 
about  an  hour  after  supper  is  an  important  feature  in 
regulating  a  child's  condition,  and  it  should  never  be  neg- 
lected, especially  in  summer.  A  child  four  or  five  years 
old  should  drink  at  least  half  a  pint  of  water  between  five 
o'clock  supper  and  seven  o'clock  bedtime.  The  habit  of 
drinking  water  both  morning  and  evening  can  be  culti- 
vated with  a  little  care,  and  it  is  a  habit  of  great  impor- 
tance throughout  life  in  its  result  on  sluggish  conditions. 
That  this  fact  is  not  fully  appreciated  is  evidenced  by  the 
constant  cry  in  the  nursery  for  laxative  medicines,  which 
are  used  and  advised  far  too  frequently. 

SIMPLE   SUPPER   DISHES   FOR   SUMMER 
AND  WINTER 

(After  two  and  a  half  years.) 
Milk  toast,  zwieback,  bread  and  milk,  bread  and  butter 
(home-made  bread,  one  day  old),  sugar  rusk,  Graham  bis- 
cuit, Graham  biscuit  sandwiches  with  good  butter  (noth- 
ing else)  between,  stewed  apples,  etc.,  if  desired,  with  as 
much  sweet  t^'lk  as  ^ha  c^ild  ".nil  drink  '^t  use  with  the 
above. 


50  DIET   FOR   CHILDREN 

Diet  for  the  Approach  of  Cool  Weather. — ^The  ap- 
proach of  cooler  weather  is  the  herald  for  the  modifica- 
tions in  diet  that  are  necessary  for  keeping  a  child  resist- 
ant to  sudden  variations  of  temperature,  for  supplying 
sufficient  warmth,  and  for  providing  energy  to  meet  the 
activity  induced  by  the  pleasant  change  from  the  enervat- 
ing months  of  summer.  Any  observant  mother  will  see 
at  once  how  quickly  her  children  have  been  influenced  by 
this  change,  how  much  more  active  they  have  become, 
and  how  appetite  has  improved ;  hence  the  necessity  for 
a  fuller  diet.  Oatmeal  may  now  be  used  for  breakfast, 
served  with  cream ;  this  combination,  containing  fat  and 
starch,  supplies  heat.  A  moderate  amount  of  sugar  is 
permissible,  and  some  physicians  say  advisable,  in  cool 
weather  if  the  digestion  is  good,  but  it  must  not  be  given 
to  children  who  are  in  the  habit  of  eating  quantities  of 
candy  between  meals,  as  in  all  probability  they  receive 
far  more  sugar  than  they  can  digest,  and  it  would  be  ruin- 
ous to  give  them  more.  Doctor  Wiley  urges  that  it  is 
inadvisable  to  allow  children  to  acquire  a  taste  for  sugar. 

No  Cake  or  Candy. — Doctor  Rotch  says :  "The  infant 
should  never  be  given  cake  or  candy,  even  to  taste.  I 
think  that  it  is  necessary  to  state  this  very  decidedly, 
because  it  is  an  erroneous  view  which  is  held  by  most 
mothers  that  it  can  do  no  harm  to  give  occasionally  to  an 
infant  in  its  second  year  of  life,  or  to  a  young  child,  a 
little  candy  or  a  little  cake.  This  may  be  true  so  far  as 
the  immediate  effect  these  articles  may  have  on  the  diges- 
tion is  concerned,  but  it  is  of  far  more  importance  that 
the  infant  should  not  have  its  taste  perverted  from  those 
articles  of  diet  which  are  best  for  its  nutrition.  These 
new  articles  appeal  more  strongly  to  its  sense  of  taste, 
and  allow  it  to  know  that  there  is  something  which  tastes 
more  agreeable  than  the  food  which  it  is  accustomed  to 
have.  When  an  infant  has  acquired  a  taste  for  cake  or 
candy,  it  will  cease  to  enjoy  the  food  by  which  its  devel- 


vWITH   MENUS  AND  RECIPES  5t 

opment  will  be  best  perfected.  It  is,  in  fact,  kinder  to 
the  infant  never  to  allow  it  to  taste  cake  or  candy.  When 
these  articles  are  withheld,  it  will  continue  to  have  a 
healthy  appetite  and  taste  for  necessary  and  proper  arti- 
cles of  food." 

Use  of  Sugar  on  Cereals. — ^A  very  satisfactory  way  of 
giving  sugar  on  oatmeal  to  a  child  who  has  already  ac- 
quired the  habit  is  to  sprinkle  it  lightly  over  each  spoon- 
ful, using  a  large  salt-shaker.  A  trial  will  show  that  less 
than  a  teaspoon  ful  will  be  required  for  an  entire  saucer 
of  porridge,  if  care  is  given  to  the  shaking.  The  least 
possible  shake  will  usually  suffice.  This  suggestion  is 
intended  to  help  those  mothers  who  perhaps  may  have 
unwisely  allowed  their  little  ones  to  eat  cereals  bounti- 
fully sprinkled  with  sugar.  As  far  as  possible,  it  is  safer 
to  keep  a  child  from  knowing  anything  about  eating  it 
with  food  of  any  kind;  but,  if  the  habit  has  once  been 
formed,  try  regulating  it  in  this  way,  and  see  if  the  child 
will  not  infinitely  prefer  the  sweet  gritty  taste  of  the  few 
granules  he  gets  by  sprinkling  each  spoonful  immediately 
before  he  eats  it  to  eating  a  sirupy  concoction  of  por- 
ridge, milk  and  a  larger  quantity  that  has  dissolved.  I 
have  seen  a  child  of  seven  call  for  lump  after  lump  of 
sugar  for  a  small  cup  of  cocoa  simply  because  each  lump 
dissolved  before  she  could  taste  it,  and  she  had  no  idea 
whatever  of  what  sweet  really  meant.  I  have  frequently 
seen  this  fact  clearly  demonstrated.  I  have  also  seen  a 
child  eat  very  contentedly  a  whole  dish  of  oatmeal  and 
cream  minus  salt  or  sugar,  never  missing  the  sugar,  al- 
though accustomed  to  a  little,  because  he  was  too  intent 
on  something  else  to  think  of  the  action  required  to  shake 
it  over  each  teaspoonful  of  porridge.  By  simply  watch- 
ing children  as  they  eat,  I  have  come  to  the  conclusion 
that  it  is  not  necessary  to  sweeten  foods  to  any  great 
extent  to  gratify  their  palates,  even  if  they  have  acquired 
the  taste.    If  they  must  have  sugar,  let  them  have  it  just 


52  DIET   FOR   CHILDREN" 

as  it  comes  from  the  grocer — a  lump  after  dinner  for  des- 
sert; or,  on  special  occasions,  as  a  supplement  to  an  un- 
satisfactory meal,  it  may  be  sprinkled  very  lightly  upon 
a  piece  of  bread  and  butter.  When  sugar  is  handled  care- 
fully, it  may  be  made  a  very  important  article  of  food,  as, 
with  a  good  digestion,  it  gives  heat  and  energy  and  is 
easily  assimilated.  Efforts  should  always  be  made  to  sup- 
ply it  largely  in  its  natural  state,  as  in  fruits,  etc. 

Cool  Morning  Breakfasts. — For  chilly  days  cornmeal 
mush  may  also  be  used  for  breakfast.  The  use  of  wheat 
and  hominy  need  not  be  abandoned,  but  oatmeal  and  corn- 
meal  may  now  be  used  for  the  variations  needed  in  the 
more  liberal  and  heat-giving  dietary  required  for  cooler 
weather.  An  occasional  baked  potato  is  a  pleasant  addi- 
tion to  the  breakfast  menu  (supplying  starch  and  salts)  ; 
or  a  baked  apple  served  with  top  milk,  or  pure  sweet 
cream,  if  attainable,  leaving  this  menu  to  be  very  simply 
completed  with  bread  and  butter  and  a  dish  of  rice  or 
hominy,  the  starch  element  (carbohydrates)  necessary  to 
make  a  perfect  combination.  The  apple  is  to  be  peeled 
before  baking.  Graham  or  cornmeal  muffins,  if  thor- 
oughly baked  and  made  thin  so  that  they  are  nearly  all 
crust,  will  be  enjoyed  on  cool  mornings,  and  if  made  in 
this  way  they  will  be  far  more  wholesome  than  stale 
bread  that  has  been  poorly  baked.  Too  frequently  the 
only  virtue,  so  called,  of  one-day-old  bread  is  the  fact 
that  it  is  stale.  When  muffins  are  crisp  and  dry  through- 
out, they  are  appetizing  and  wholesome.  They  should 
not  be  given  to  a  child  when  hot  enough  to  melt  the  butter 
used,  but  when  they  are  cool  enough  to  put  butter  on  in 
small  pieces  they  will  answer  every  purpose  of  good 
bread,  and  prove  a  pleasant  variation. 

Dinner  Menus  in  Cooler  Weather. — For  dinner 
menus  in  cooler  weather  a  more  liberal  allowance  of 
starchy  foods  may  be  used,  such  as  potatoes,  rice,  purees 
of  peas  and  beans,  with  tapioca  and  corn  starch  for  des- 


WITH   MENUS   AND   RECIPES  53 

serts;  instead  of  the  broths,  meats  may  be  used  every 
day,  and  fish  occasionally  in  summer ;  puddings  may  now 
appear  for  desserts  alternately  with  fruits,  not  forgetting 
that  salts  must  be  supplied  in  these  menus  by  giving  a 
green  vegetable  in  connection ;  as,  for  instance,  rare  roast 
beef  (proteid),  baked  potato  (starch  and  salts — carbohy- 
drate), dish  gravy,  puree  of  spinach  (salts),  with  wine 
jelly  for  dessert;  or,  as  a  contrasting  menu,  roast  lamb 
(proteid),  rice  (starch — served  with  salt  and  cream  to 
supply  fat  lacking  in  rice),  and  dish  gravy,  with  some 
wholesome  fruit,  fresh  or  stewed,  for  dessert,  thus  sup- 
plying the  necessary  salts. 

Supper  Menus  should  continue  the  same  as  those  in- 
dicated for  summer  use,  allowing  the  child  to  satisfy  his 
appetite  by  taking  as  much  bread  and  milk  as  he  desires, 
or  whatever  else  is  given  in  its  place.  It  can  never  be 
insisted  on  too  much  that  children  should  have  light  sup- 
pers, and  that  digestion  should  have  its  hardest  work  to 
do  during  the  day,  before  evening  comes.  If  care  is 
taken  in  this  direction,  sleep  will  be  sound  and  rest  will 
be  refreshing.  There  is  no  more  perfect  food  combina- 
tion for  a  child's  supper  than  a  bowl  of  bread  and  milk ; 
in  many  nurseries  this  fact  seems  to  be  entirely  over- 
looked. It  is  easily  prepared,  contains  all  the  elements 
necessary  for  a  perfect  food,  and  deserves  a  prominent 
place  in  a  child's  dietary,  provided  the  milk  be  pure  and 
the  bread  wholesome.  If  by  any  unavoidable  circum- 
stance a  child  has  been  deprived  of  a  sufficient  amount 
of  nourishment  during  the  day,  as  sometimes  happens 
when  traveling,  and  a  capricious  appetite  interferes  with 
the  enjoyment  of  the  bowl  of  bread  and  milk  for  supper, 
try  a  raw  egg  beaten  up  very  light,  with  a  breakfast-cup- 
ful of  milk,  a  little  sugar  and  a  pinch  of  cinnamon  added. 
This,  with  a  piece  of  bread  and  butter,  will  make  a  full 
and  easily  digested  meal,  and  is  allowable  for  the  eve- 
ning meal  under  special  circumstances. 


54  DIET   FOR   CHILDREN 

This  is  a  fact  to  remember  when  one  is  away  from 
home  with  children,  and,  through  disinclination  to  give 
trouble,  subject  to  dietetic  difficulties  that  frequently 
seem  insurmountable. 

DIET  IN  ILLNESS 

Fonssagrives  says :  "Nursing  is  an  instinct  with  women ; 
a  little  added  art  would  do  no  harm."  Prevention  is  al- 
ways better  than  cure ;  and  early  care,  with  prompt  rec- 
ognition and  treatment  of  symptoms,  in  conditions  not 
normal,  is  far  better  than  to  allow  the  development  of 
fevers,  rickets,  marasmus  and  other  innumerable  ills  to 
which  children  are  constantly  subjected  unnecessarily  on 
account  of  ignorance  and  carelessness  on  the  part  of  those 
who  are  responsible.  The  late  Doctor  John  S.  Parry, 
of  Philadelphia,  stated  that  more  than  one-quarter  of  all 
the  children  between  the  ages  of  one  month  and  five  years 
who  came  under  his  observation  in  the  Philadelphia  Hos- 
pital during  a  period  of  three  years  were  rachitic.  Doc- 
tor Gee,  of  London,  says  that  of  the  patients  under  the 
age  of  two  years  who  have  come  under  his  observation 
in  the  London  Hospital,  one-third  were  rachitic, 

Bruen  says :  "The  digestion  of  an  infant  should  never 
be  forced ;  the  true  index  may  be  found  by  studying  the 
actions  of  the  bowels.  No  method  of  feeding  should  be 
tolerated  until  the  passages  show  that  the  food  is  being 
digested  and  appropriated." 

Process  of  Digestion. — It  is  usually  supposed  that 
every  one  interested  in  dietetics  knows  that  digestion  is 
the  process  that  prepares  food  for  absorption  into  the 
blood,  and  that  by  assimilation  the  different  elements  of 
food  are  selected  for  their  work  in  the  body;  that  the 
teeth  chew  the  food,  and  the  saliva  moistens  it,  making 
a  beginning  by  partially  digesting  the  starch  in  food,  and 


WITH   MENUS   AND   RECIPES  55 

that  the  stomach  continues  the  work,  followed  by  the 
intestines.  But  a  clear  understanding  of  this  process  is 
very  rare  among  the  laity.  Inasmuch  as  every  alimentary 
organ  has  its  specific  work  to  do,  it  must  be  plain  that 
certain  conditions  call  for  certain  foods ;  that  when  diges- 
tion is  faulty  or  disordered  in  any  way,  advice  is  neces- 
sary as  to  which  class  of  foods  is  to  be  withheld  and 
which  is  to  be  given;  as,  for  instance,  in  typhoid  fever 
there  should  be  no  tax  on  the  intestines,  and  foods  must, 
therefore,  be  given  that  are  easily  absorbed  and  digested 
in  the  stomach,  such  as  peptonized  milk  or  beef,  white  of 
egg  in  water,  kumiss,  etc. 

Mothers  frequently  err  grievously  in  one  direction,  no 
doubt  from  lack  of  knowledge,  in  not  seeing  the  advisa- 
bility of  total  abstinence  from  food  in  cases  of  doubt,  at 
least  until  a  physician  can  be  called.  It  is  always  the 
safest  plan  to  follow,  and  it  is  the  only  way,  sometimes, 
by  which  absolute  rest  can  be  obtained  for  the  diseased 
parts. 

Preventive  Diet. — Fonssagrives  says:  "The  number 
of  cases  of  disease  which  can  be  arrested  in  children 
by  instituting  a  preventive  diet  is  almost  incredible.  In 
them  the  digestive  functions  are  in  a  state  of  activity 
proportionate  to  the  need  felt  by  their  system  for  air 
and  growth,  and  they  are  invariably  involved  in  any 
attack  of  disease.  What,  then,  is  more  natural  and  more 
salutary  than  to  give  them  rest  at  the  outset  of  an  indis- 
position; but  what  is  less  commonly  practiced?  This 
matter  of  diet  has,  in  recent  years,  been  the  subject  of 
very  important  research,  and  it  is  now  sufficiently  cleared 
up ;  but  what  I  do  maintain  is  that  it  is  a  question  of  the 
very  greatest  delicacy,  which  embarrasses  educated  physi- 
cians themselves,  and  consequently  could  not  be  authori- 
tatively solved  in  the  family,  .  .  .  One  other  piece  of 
advice  to  mothers,  not  less  salutary,  is  to  restrict  the  treat- 


56  DIET   FOR   CHILDREN 

ment  of  an  indisposition  to  diet  alone.  It  most  always 
suffices  for  a  cure,  and  if  the  attack  must  end  in  a  disease, 
the  ground  has  been  cleared,  the  physician's  action  facili- 
tated, and  future  complications  rendered  less  probable." 

Fonssagrives'  Rules  to  Follow  in  Illness 

"Do  not  give  food,  even  light  food,  in  a  condition  of 
fever,  unless  the  physician  has  recognized  its  propriety. 

"Treat  indisposition  by  diet,  and  begin  it  as  soon  as 
may  be. 

"Observe  the  effects  of  articles  of  food,  and  preserve 
the  motions,  to  show  to  the  physician. 

"Always  ask  the  physician  in  regard  to  the  interval 
which  should  elapse  between  the  food  and  the  medicine 
prescribed;  feed  children  chiefly  at  their  habitual  meal- 
times, and  give  them  only  liquid  food  after  four  or  five 
o'clock  in  the  evening. 

"It  is  more  important  to  preserve,  as  much  as  pos- 
sible, the  regularity  of  a  child's  meals,  even  when  taken 
with  an  acute  disease.  If  it  is  only  a  broth,  it  is  better 
to  give  it  at  the  usual  hours  of  eating.  The  disease  of 
itself  breaks  in  sufficiently  upon  established  habits,  with- 
out our  intentionally  adding  to  the  disorder. 

"Note  the  likes  and  dislikes  of  patients  in  the  matter 
of  food,  and  do  not  insist  upon  dishes  which  disgust 
them.  Nothing  is  less  scientific  than  the  absolute  specifi- 
cation of  the  articles  of  food  to  be  given.  The  physician 
should  designate  classes  of  food,  so  that  the  mother  may 
choose,  within  their  limits,  the  particular  article  which  the 
child  most  desires.  It  has  been  said,  with  reason,  that 
a  dish  desired  is  half  digested,  and  it  is  true  of  all  ages. 
Yet  it  must  be  remarked  that  those  mothers  who  under- 
stand the  matter  direct  their  children's  alimentary  tastes 
into  almost  any  channel  they  please,  or  divert  their  repug- 


.WITH   MENUS   AND   RECIPES  57 

nances  by  artifices  known  to  themselves.    They  have  noth- 
ing to  learn  in  this  respect. 

"Give  only  food  of  the  very  best  quality  and  prepared 
with  fastidious  care." 


PEPTONIZED  FOODS  FOR  ILLNESS 

Peptonized  Foods. — ^To  advise  definitely  what  to  feed 
to  those  who  are  delicate,  convalescent  or  seriously  ill, 
requires  specific  knowledge,  as  special  conditions  call  for 
specially  directed  nutrients.  Much  may  be  done  in  this 
field  as  a  safeguard  or  as  a  preventive  by  the  nurse  or 
mother  who  thoroughly  understands  the  underlying  prin- 
ciples of  feeding  in  illness,  and  one  of  the  first  subjects 
she  is  called  on  to  give  attention  to  is  that  of  peptoniza- 
tion of  foods — making  such  work  an  aid  to  digestion 
when  illness  threatens,  or  a  support  when  illness  really 
exists.  As  milk  is  a  food  generally  relied  on  in  illness, 
it  is  very  important  to  know  how  to  make  it  assimilable. 
The  attempts  to  render  milk  easy  of  digestion,  or  more 
digestible,  by  thickening  with  gruels,  gelatine,  boiled  flour, 
arrowroot,  etc.,  are  expedients  which  have  been  tried  for 
a  great  many  years.  To  make  milk  a  digestible  food  for 
the  sick,  some  safe  plan  must  be  adopted,  some  process 
in  which  no  mistake  can  he  made — ^because  of  the  great 
risk  involved  in  faulty  feeding  during  illness.  The  use 
of  peptonizing  products  is  such  a  process  and  is  greatly 
relied  upon  by  the  medical  profession  in  all  kinds  of 
illness. 

In  the  practical  application  of  the  peptonizing  process  it 
is  important  to  remember  that  great  heat  destroys,  or  cold 
stops,  the  digestive  action,  so  that  when  the  process  has 
gone  far  enough,  the  milk  should  be  either  immediately 
brought  to  the  boiling  point  or  put  directly  on  ice.  Di- 
gestion will  continue  as  long  as  the  milk  is  kept  warm — 


58  DIET   FOR  CHILDREN 

at  a  temperature  favorable  to  the  action  of  the  peptoniz- 
ing principle — until  it  is  completely  peptonized. 

Degree  of  Digestibility  Can  Be  Controlled. — One  of 
the  peculiar  features  of  the  peptonizing  process  is  that 
the  milk  may  be  given  just  that  degree  of  digestibility 
that  is  required  under  special  conditions.  It  is  wholly 
controlled  by  the  length  of  time  during  which  it  is  sub- 
jected to  heat. 

How  to  Make  Whey. — Put  one  pint  of  fresh  milk 
into  a  saucepan  and  heat  it  lukewarm  (not  over  one  hun- 
dred degrees  Fahrenheit)  ;  then  add  two  (2)  teaspoon- 
fuls  of  Essence  of  Pepsine  and  stir  just  enough  to  mix. 
Let  it  stand  until  firmly  jellied,  then  beat  with  a  fork 
until  finally  divided;  strain,  and  the  whey  (liquid  part)  is 
ready  for  use.    Keep  in  a  bottle  near  ice. 

Junket. — Into  a  clean  saucepan  put  one-half  pint  of 
fresh,  cool  milk,  heat  it  lukewarm  (not  over  one  hundred 
degrees  Fahrenheit)  ;  then  add  one  teaspoonful  of  Es- 
sence of  Pepsine,  Fairchild,  or  one  junket  tablet,  and  stir 
just  enough  to  mix;  divide  quickly  into  small  cups  or 
glasses  and  let  stand  until  firmly  jellied,  when  the  junket 
is  ready  for  use,  just  as  it  is,  or  with  sugar;  it  may  be 
placed  on  ice  and  taken  cold. 

Egg  Junket. — Beat  to  a  froth  one  strictly  fresh  egg; 
sweeten  with  two  teaspoonfuls  of  sugar ;  then  stir  in  thor- 
oughly one-half  pint  of  fresh  cool  milk ;  put  this  mixture 
into  a  clean  saucepan  and  heat  it  lukewarm  and  proceed 
as  with  plain  junket. 

Cocoa  Junket.^Put  an  even  teaspoonful  of  any  good 
cocoa  and  two  teaspoonfuls  of  sugar  into  a  saucepan; 
scald  with  two  tablespoon fuls  of  boiling  water;  rub  this 
paste  smooth;  then  stir  in  thoroughly  one  half-pint  of 
fresh,  cool  milk;  heat  this  mixture  lukewarm  (not  over 
one  hundred  degrees  Fahrenheit)  ;  then  add  one  tea- 
spoonful of  Essence,  one  junket  tabkt  and  proceed  as 
with  plain  junket. 


WITH   LIENUS   AND   RECIPES  59 

Coffee  Junket. — Dissolve  two  teaspoonfuls  of  sugar 
in  two  tablespoonfuls  of  clear  strong  coffee;  mix  this 
thoroughly  with  one-half  pint  of  fresh,  cool  milk,  and 
proceed  as  with  plain  junket. 

Hot  Peptonized  Milk  as  a  Beverage. — Hot  peptonized 
milk  is  a  grateful  and  nourishing  beverage  for  invalid 
children  and  dyspeptics,  diabetics  and  consumptives.  In 
many  cases  it  is  most  helpful  in  the  morning,  taken  on 
rising,  or  with  breakfast,  and  it  is  excellent  at  any  time 
when  one  suffers  from  exhaustion  with  intolerance  of 
solid  food.  There  is  nothing  better  in  the  way  of  nour- 
ishment to  take  before  retiring  than  hot  peptonized  milk, 
and  at  the  table  it  is  a  good  substitute  for  tea  or  coffee. 

Peptonized  Milk  with  Cereals. — Oatmeal,  rice,  hom- 
iny, etc.,  are  more  readily  digestible  when  taken  with  pep- 
tonized milk,  and  its  use  with  the  various  cereals  is  espe- 
cially recommended  for  young  children  and  children  with 
defective  digestion. 

Peptonized  Milk  Gruel. — Mix  a  half-pint  of  well- 
boiled  hot  gruel  with  a  half-pint  of  cold  fresh  miUc  and 
strain  into  a  pitcher  or  jar;  add  immediately  the  powder 
contained  in  one  of  the  Peptonizing  Tubes  (Fairchild) 
and  stir  until  it  is  dissolved.  Put  the  pitcher  or  jar  in 
a  hot  water  bath  or  warm  place  for  five  minutes ;  then 
pour  the  mixture  into  a  clean  bottle  and  place  on  ice ; 
serve  hot  or  cold. 

The  gruel  may  be  made  from  arrowroot,  wheat  flour, 
barley  or  oatmeal,  etc. ;  but  in  each  instance  the  farina- 
ceous material  should  be  boiled  with  water  until  the  starch 
granules  are  thoroughly  swollen  and  broken  up. 

Liquid,  Light,  and  Convalescent's  Diet. — Another 
frequent  source  of  trouble  is  met  with  in  the  effort  to 
bring  about  an  adequate  comprehension  of  the  terms 
liquid  diet,  light  diet,  convalescent  diet,  etc.  Directions 
are  frequently  given  to  mothers  and  nurses  in  this  gen- 
eral manner.    Nurses  are  supposed  to  know  what  these 


60  DIET   FOR   CHILDREN 

terms  mean,  but  many  mothers  need  information  in  this 
respect.  One  might  think  a  broiled  chop  and  a  baked 
potato  constituted  a  very  Hght  diet,  while  another  would 
think  it  should  be  corn-starch  pudding,  tea  and  toast. 
Referring  to  this  subject,  the  late  Professor  Gross,  of 
Philadelphia — to  whose  utterances  the  weight  of  author- 
ity has  always  been  accorded — once  said :  "The  diet  of 
the  sick-room  has  slain  its  thousands  and  tens  of  thou- 
sands. Broths  and  slops  and  jellies  and  custards  and 
ptisans  are  usually  as  disgusting  as  they  are  pernicious. 
Men  worn  out  by  disease  and  injury  must  have  nutritious 
and  concentrated  food.  The  ordinary  preparations  for 
the  sick  are,  in  general,  not  only  not  nutritious,  but  in- 
sipid and  flatulent.  Animal  soups  are  among  the  most 
efficient  supporters  of  the  exhausted  system,  and  every 
medical  man  should  know  how  to  give  directions  for  their 
preparation.  The  life  of  a  man  is  his  food.  Solid  arti- 
cles are,  of  course,  withheld  in  acute  diseases  in  their 
earlier  stages ;  but  when  the  patient  begins  to  convalesce, 
they  are  frequently  borne  with  impunity  and  greatly  pro- 
mote recovery.  All  animal  soups  should  be  made  of  lean 
meat,  and  their  nutritious  properties,  as  well  as  the  flavor, 
may  be  much  increased  by  the  addition  of  some  vegetable 
substances,  as  rice  or  barley." 

Ask  Physicians  for  Definite  Directions. — Directions 
should  be  specific  if  they  are  to  be  of  benefit.  Mothers 
should  ask  physicians  for  definite  directions,  and  insist 
on  having  them,  and  then  follow  them  to  the  letter. 

The  usual  acceptation  of  the  term  liquid  diet  implies 
meat  broths,  milk,  whether  peptonized  or  not,  beef  juice, 
gruels,  barley  water,  white  of  egg,  mulled  egg,  whey, 
wine  and  water,  etc.,  all  of  which  are  to  be  given  under 
the  direction  of  the  physician,  as  it  is  during  fevers  and 
acute  stages  of  disease  that  they  are  required.  It  is  a 
difficult  and  important  matter  to  determine  the  kind  and 
quality  required  during  twenty-four  hours,  the  intervals 


^VITH   MENUS   AND   RECIPES  61 

to  be  allowed,  and  the  temperature  of  the  liquid  foods 
to  be  given. 

Light  diet  is  the  term  usually  employed  to  designate 
the  foods  to  be  given  during  convalescence,  and  consists 
of  very  simple  and  easily  digested  foods.  Fresh-laid  eggs 
may  be  used  when  changing  from  the  broth  diet  to  solid 
food.  They  should  be  cooked  in  hot  water,  as  directed 
elsewhere.  Fonssagrives  gives  a  method  that  he  asserts 
to  be  infallible  for  making  the  whites  of  eggs  milky  in 
cooking,  which  he  says  is  the  proof  of  good  cooking  and 
the  promise  of  easy  digestion.  It  is  to  have  a  tumbler 
(or  a  cup)  filled  with  water  brought  to  the  boiling-point, 
in  which  the  egg  is  to  be  placed ;  withdraw  the  glass  or 
cup  from  the  heat,  and  take  out  the  egg  when  it  can  be 
done  without  scalding  the  fingers.  Eight  minutes'  immer- 
sion in  boiling  water  that  has  been  taken  from  the  source 
of  heat  and  covered  will  usually  be  found  to  serve  the 
purpose.    Something  depends  on  the  freshness  of  the  egg. 

Light  diet  consists  of  everything  included  in  liquid  diet, 
fruit,  such  as  grapes  and  oranges,  boiled  or  poached  eggs, 
dry  and  milk  toast,  all  the  soups  allowed  in  the  nursery, 
delicate  puddings,  scraped  beef,  the  tender  part  of  oysters, 
jellies  made  with  gelatin,  either  sweet,  with  fruit  flavor- 
ing or  wine,  or  not  sweet,  using  salt  with  meat  and  chicken 
broths,  etc.  The  change  to  light  from  liquid  diet  should 
be  very  gradually  made,  adding  one  new  food  at  a  time. 

The  following  rules  should  always  be  observed  in  pre- 
paring, cooking  and  serving  food  for  the  sick:  "All  the 
utensils  employed  should  be  scrupulously  clean.  Never 
make  a  large  quantity  of  one  thing  at  a  time.  Serve 
everything  in  as  tempting  a  form  as  possible.  Put  only 
a  small  quantity  of  an  article  on  a  dish  at  a  time.  Keep 
milk  and  other  delicacies  on  ice  in  warm  weather.  Never 
leave  food  about  a  sick-room.  Never  offer  beef  tea  or 
broth  with  the  smallest  particle  of  fat  or  grease  on  it." 

Convalescent  Diet  differs  only  from  the  ordinary 


62  DIET   FOR   CHILDREN 

diet  to  which  the  child  is  accustomed  in  its  extreme 
simpHcity  and  the  small  quantities  allowed.  One  or  two 
foods  only  should  be  used  at  one  meal.  Bread,  fresh 
eggs,  fish,  oysters,  meat  and  cooked  fruits,  and  a  few 
of  the  most  easily  digested  vegetables,  are  the  foods  from 
which  to  select.  Remember  that  the  sudden  sight  of  food 
is  sometimes  an  appetizer,  and  that  a  convalescent  will 
often  eat  what  is  brought  to  him  unawares  and  refuse  to 
eat  what  he  has  himself  been  asked  to  choose,  or  deny 
that  he  has  an  appetite  when  food  is  mentioned. 

Practical  Points  by  Doctor  Burnet  Concerning  Food 
in  Illness. — The  following  is  a  summary  of  practical 
points  for  use  with  children,  as  suggested  by  the  remarks 
of  R.  W.  Burnet,  M.  D.,*  concerning  foods  in  illness: 
Drinking  hot  water  at  bedtime  and  cold  or  hot  in  the 
morning  before  breakfast  for  dyspeptic  disorders ;  a  tea- 
spoonful  of  malt  added  to  a  cup  of  milk  when  keeping 
up  milk  diet  for  growing  boys  and  girls  who  are  anemic ; 
the  use  of  additional  cream  in  food  as  a  laxative ;  in  mu- 
cous diarrhea  to  use  farinaceous  foods,  such  as  arrow- 
root, tapioca,  sago,  with  milk,  white  of  ^gg,  to  give  small 
quantities  of  food  at  short  intervals,  to  keep  the  patient 
warm,  the  food  to  be  neither  hot  nor  cold,  to  be  eaten 
slowly,  a  teaspoon ful  at  a  time,  to  use  brandy  if  physi- 
cian advises,  and  to  use  meat  juice  when  farinaceous 
foods  will  not  do;  in  kidney  troubles,  often  following 
scarlet  fever,  etc.,  to  feed  very  lightly,  to  cut  down  albu- 
minoids under  the  physician's  advice,  to  use  milk  as  a 
sole  diet  for  children  in  this  trouble,  and  for  convales- 
cence to  give  the  usual  nursery  menus  minus  meat;  in 
scurvy,  caused  by  restricted  diet,  if  fresh  vegetables  or 
fruit  can  not  be  had,  to  use  lemon  juice  (purees  are  a 
useful  form  for  vegetables  in  this  trouble,  and  all  softer 
foods  of  nursery  dietaries). 

^  Foods  and  Dietaries. 


WITH   MENUS  AND   RECIPES  63 

Diet  for  Anemic  Children. — Anemia  may  occur  in 
connection  with  all  diseases.  For  dietaries  for  anemic 
children  any  of  the  nursery  menus  given  may  be  used, 
with  a  glass  of  cocoa  or  beef  tea  half-way  between  meals, 
and  before  bed  a  cup  of  peptonized  or  malted  milk  (a 
teaspoonful  of  extract  of  malt  to  a  cup  of  milk).  Cream 
added  to  whey  is  a  useful  food  for  children  of  consump- 
tive inheritance.  They  should  early  have  salts  of  tender 
meats,  vegetables  and  fruits,  a  sufficient  quantity  of  milk, 
open-air  life,  little  study  and  an  abundant  and  easily  as- 
similated diet.  Bronchitis  requires  a  liberal  dietary  of 
light  nourishing  food.  Diphtheria  requires  abundant 
nourishment.  There  is  danger  of  overfeeding  in  typhoid 
fever;  milk  should  be  carefully  taken,  and  it  should  be 
peptonized  when  used.  In  diarrhea,  gelatin  and  arrow- 
root, white  of  egg  and  water,  peptonized  milk,  etc.,  are 
useful.  Special  dietaries  must  be  given  by  the  physician, 
as  each  case  must  be  individualized,  and  we  should  be 
able  to  select  the  kind  of  food  required  and  the  form  in 
which  to  give  it,  and  also  to  direct  how  it  should  be  pre- 
pared. 

Laxative  Foods. — Foods  that  are  decidedly  laxative 
and  allowable  for  children  are  ripe  peaches,  stewed  rhu- 
barb, stewed  or  dried  prunes,  figs,  dates,  oranges,  apples, 
oatmeal  porridge,  bran  mush,  Indian  meal  mush,  whole- 
meal bread,  rye  and  Graham  bread,  all  cereals  made  of 
the  whole  grain,  tomatoes,  spinach,  boiled  Spanish 
onions,  etc. 

Doctor  Thompson  says  :* 

"Gingerbread,  especially  for  children,  is  sometimes  ef- 
ficacious. 

"Grape  juice  is  somewhat  laxative. 

"Olive  oil  or  cod-liver  oil,  if  taken  at  bedtime  into  an 
empty  stomach,  is  laxative  for  some  persons,  especially 
children. 


'  Practical  Dietetics,  by  W.  Gilraan  Thompson,  M.D, 


64  DIET   FOR   CHILDREN 

"With  many  persons  having  imperfect  digestion  raw 
fruits  disagree;  and,  since  their  laxative  properties  are 
not  much  weakened  by  being  cooked,  it  is  better  to  eat 
them  in  that  form." 

Use  of  Water  as  a  Laxative. — A  baby  should  be  of- 
fered water  six  or  seven  times  a  day.  For  older  children, 
it  should  be  remembered  that  water  is  needed  according 
to  activity  and  to  bodily  temperature — the  greater  the 
activity  the  greater  the  need  for  water. 

A  child  weighing  forty  pounds  should  drink  at  least 
twenty  ounces  of  water  a  day,  and  hot  weather  calls  for 
more. 

Rules  for  Cases  of  Poisoning. — Inasmuch  as  children 
are  frequently  poisoned  by  eating  sweets  improperly  pre- 
pared, or  berries,  or  seeds,  or  by  sucking  painted  toys, 
their  treatment  under  such  conditions  becomes  a  matter 
very  closely  related  to  dietetics.  Jane  H.  Walker,  M.  D., 
says:*  "The  first  and  most  important  thing  is  to  make 
the  child  vomit  as  speedily  as  possible,  ...  to  tickle 
the  back  of  the  throat  with  a  feather,  and  give  large 
drinks  of  lukewarm  water,  or  of  mustard  and  warm 
water.  A  teaspoonful  of  mustard  in  a  tumbler  of  warm 
water  is  very  efficacious.  Greasy  or  soapy  water,  if  it  is 
the  readiest  obtainable,  does  perfectly;  soapy  water  has 
the  advantage  that  if  the  poisonous  substance  taken  be  an 
acid,  it  is  an  excellent  antidote.  See  that  the  child  is 
repeatedly  nauseated,  and  then  give  it  bland,  soothing 
substances,  such  as  white  of  egg  beaten  up,  milk,  barley 
water,  or  oil.  These  help  if  the  poison  has  been  of  an 
irritating  character,  such  as  carbolic  acid. 

"If  there  is  great  depression,  stimulants  must  be  given 
and  hot-water  bottles  applied.  The  best  stimulant  is 
strong  hot  tea,  because  it  is  an  antidote  to  many  poisons. 

"If  there  is  great  tendency  to  sleep,  it  must  be  pre- 

*  A  Book  for  Every  Woman,  Longmans,  Green  &  Co. 


WITH   MENUS   AND   RECIPES 


65 


vented  at  all  cost.  This  tendency  generally  shows  that 
opium  in  one  of  its  numerous  preparations  has  been  taken, 
and  sleep  indulged  in  at  this  time  will  probably  be  the 
sleep  that  knows  no  waking.  When  the  poisonous  sub- 
stance that  has  been  taken  is  known,  the  method  of  pro- 
cedure differs  with  the  particular  poison." 

ANTIDOTES  FOR  POISONS 


Useful  Hints  for  Emergencies 

In  cases  where  the  other  articles  to  be  used  as  anti- 
dotes are  not  in  the  house,  give  two  tablespoon fuls  of 
made  mustard  in  a  pint  of  warm  water.  Also  give  large 
draughts  of  warm  milk  or  water  mixed  with  oil,  butter 
or  lard.    If  possible,  give  as  follows : 

For  bedbug  poison, 
blue  vitriol, 
corrosive  sublimate, 
lead  water, 
saltpeter, 
sugar  of  lead, 
sulphate  of  zinc, 
red  precipitate, 
vermilion. 


Give  milk  or  white  of  eggs  in  large 
quantities. 


For  Fowler's  solution, 
white  precipitate, 
arsenic, 

For  antimonial  wine, 
tartar  emetic. 

For  oil  of  vitriol, 
aqua  fortis, 
bicarbonate  of  potas- 
sium, 
hydrochloric  acid, 
oxalic  acid, 


Give  prompt  emetic  of  mustard  and 
salt,  tablespoon ful  of  each;  follow 
with  sweet  oil,  butter  or  milk. 

Drink  warm  water  to  encourage  vom- 
iting. If  vomiting  does  not  stop, 
give  a  grain  of  opium  in  water. 


^  Magnesia  or  soap  dissolved  in  water, 
every  two  minutes. 


66 


DIET  FOR  CHILDREN 


For  caustic  soda, 
caustic  potash, 
volatile  alkali, 


For  carbolic  acid, 


Drink  freely  of  water  with  vinegar 
or  lemon  juice  in  it. 

Give  flour  and  water  or  glutinous 
drinks  (olive  oil  in  large  quanti- 
ties, then  an  emetic,  is  recom- 
mended by  Doctor  Walker). 

Pour  cold  water  over  the  head  and 
face,  with  artificial  respiration,  and 
galvanic  battery. 

Prompt  emetics;  soap  or  mucilagi- 
nous drinks. 

Strong  coffee,  followed  by  ground 
mustard  or  grease  in  warm  water 
to  produce  vomiting.  Keep  in  mo- 
tion. 

Give  common  salt  in  water. 


Emetic   of   mustard   or   sulphate   of 
zinc,  aided  by  warm  water.* 


For  chloral  hydrate, 
chloroform. 

For  carbonate  of  sodium, 
copperas, 
cobalt. 

For  laudanum, 
morphine, 
opium  (paregoric 
carminatives), 

For  nitrate  of  silver. 

For  strychnine  (rat  and 
beetle  paste), 
tincture  of  nux  vom- 
ica, J 

Diet  for  School  Children. — Yeo  emphasizes  the 
period  of  school  life  as  one  of  the  most  critical  and  im- 
portant epochs  in  the  life  of  children  as  regards  adequate 
nutrition.  He  says  that  at  this  period  there  is  not  only 
continuous  growth  and  development,  but  remarkable  ac- 
tivity, which  demands  a  complete  and  liberal  dietary. 
Teachers  in  boarding-schools  are  apt  to  overlook  this 
fact,  and  parents,  as  a  rule,  know  little  of  the  necessity 
for  additional  care  at  this  time,  with  the  result  only  too 
often  of  the  foundation  being  laid  for  future  disease,  or 
of  the  undermining  of  strength  that  should  be  held  in 
reserve  for  later  life.    Both  body  and  mind  are  under- 

♦  American  Analyst. 


WITH   MENUS  AND  RECIPES  67 

going  rapid  development  at  this  time,  and  the  greatest 
care  should  be  exercised.  The  food  must  be  abundant, 
and  must  contain  sufficient  proteids,  starches,  sugars  and 
inorganic  salts  to  meet  the  constant  demand  for  these  con- 
stituents of  a  perfect  food.  It  must  be  remembered  that 
this  is  a  period  when  digestion  and  assimilation  are  ac- 
tive. It  is  a  frequent  custom  among  mothers  of  growing 
boys  and  girls  going  to  school  to  jest  about  their  immense 
appetites,  and  not  only  to  jest,  but  actually  to  limit  sup- 
plies of  certain  foods  especially  needed  at  this  period. 
The  custom  of  sending  children  to  school  on  a  light 
breakfast  or  none  at  all,  with  a  cold  luncheon  for  the 
noon  meal,  is  reprehensible  to  the  last  degree.  Or,  if  a 
hot  dinner  is  provided,  the  habit  of  rushing  home  at 
noon  in  a  limited  time  to  consume  eagerly  and  rapidly  the 
food  that  should  be  eaten  leisurely  and  enjoyed,  should 
not  be  allowed  under  any  circumstances.  If  school  laws 
are  rigid,  remember  that  parental  authority  should  be 
absolute,  and  insist  on  different  hours ;  or,  if  nothing  bet- 
ter can  be  done,  keep  the  child  away  for  the  time  re- 
quired, irrespective  of  late-marks,  etc.  Such  action,  if 
concerted,  would  speedily  bring  authorities  to  the  point 
of  meeting  existing  needs  in  this  direction.  Do  not  for- 
get that  there  is  a  lifetime  for  study  and  only  part  of  one 
during  which  the  physical  building-up  process  can  be 
regulated. 

Good  Rules  to  Follow. — ^To  sum  up  the  rules  laid 
down  by  Yeo,  Dukes,  Thompson  and  others,  the  foods 
required  during  this  period  are  as  follows:  well-made 
whole-meal  bread;  as  much  butter  as  is  desired;  an 
abundant  supply  of  milk  all  through  adolescence ;  starches 
and  sugars  should  be  freely  supplied  (giving  heat  and 
force)  ;  meat  twice  a  day ;  fish  for  delicate  feeders ;  green 
vegetables  in  abundance,  either  alone  or  in  vegetable 
soups  (to  prevent  eczema)  ;  suppers  should  be  light,  not 
stimulating;  the  craving  for  sweets  should  be  satisfied 


68  DIET  FOR  CHILDREN 

with  moderation  and  wisdom  in  selection ;  a  free  use  of 
salads  should  be  made;  all  cooking  should  be  carefully 
looked  after,  and  food  should  be  made  savory  and  appe- 
tizing; in  fact,  the  rules  given  by  dietists  for  early  life 
should  be  carried  out  through  the  entire  period  of  child- 
hood to  adult  life,  and,  indeed,  many  of  the  suggestions 
may  be  followed  with  benefit  even  then. 

Treatment  of  Feeble  School  Children. — Doctor 
Thompson  says  many  children  inherit  feeble  constitu- 
tions, such  as  the  scrofulous,  rachitic  and  gouty,  which 
must  be  combated  through  the  whole  period  of  childhood. 
He  says  such  children  are  better  at  home,  where  they 
can  be  under  constant  observation  and  proper  dietetic 
treatment,  or  country  schools  can  be  found  for  them 
where  such  matters  are  made  the  subject  of  special  con- 
sideration. He  speaks  of  the  large  number  of  cases  of 
anemia  and  chlorosis  seen  in  young  girls  that  he  says 
are  directly  traceable  to  malnutrition  from  faulty  diet. 
This  fact  may  serve  to  show  to  some  parents  why  Prov- 
idence, as  they  say,  has  so  frequently  afflicted  their  grow- 
ing daughters  with  delicate  health,  which  is  more  fre- 
quently their  lament  than  their  shame.  I  think  it  was 
Shirley  Dare  who  said  that  the  day  will  come  when  many 
forms  of  illness  will  be  considered  a  discredit  to  those 
involved.  As  the  knowledge  of  causes  increases  there 
will  certainly  come  a  less  ready  willingness  to  credit 
everything  to  a  hitherto  much-abused  Providence.  The 
patience  of  physicians  in  dealing  with  this  class  of  dis- 
eases is  a  constantly  growing  marvel. 

Inasmuch  as  Doctor  Thompson*  has  covered  the  sub- 
ject of  school  diet  so  thoroughly,  liberal  quotations  are 
made  in  the  interest  of  our  readers, 

"Girls  take  much  less  exercise  than  boys,  as  a  rule, 
and  are  more  apt  to  become  constipated.    This  difficulty 


'  Practical  Dietetics,  W.  Gilman  Thompson,  M.D. 


WITH   MENUS  AND   RECIPES  69^ 

may  be  increased  by  lack  o£  sufficient  fresh  vegetables 
or  fruit  in  their  diet,  and  if  prolonged  it  is  enough  in 
itself  to  cause  anemia.  The  latter  (anemia)  may  also 
be  brought  about  by  insufficient  good  animal  food.  It 
should  be  the  imperative  duty  of  every  head  master  of 
a  school  for  children  to  realize  the  responsibilities  of 
rightly  developing  the  physical  constitution  of  those  in- 
trusted to  his  care,  and  to  make  a  thorough  study  of  the 
questions  of  dietetics  involved. 

"An  important  consideration  in  school  diet  is  to  pre- 
vent monotony,  which  becomes  so  common  from  eco- 
nomic reasons,  or  more  often  from  carelessness.  It  is 
much  easier  to  yield  to  routine  and  force  of  habit,  or  to 
leave  the  matter  to  the  indiscretions  of  an  unintelligent 
cook.  But  a  little  study  and  thought  expended  upon  this 
subject  can  always  result  in  furnishing  variety  in  a  whole- 
some diet  without  material  increase  of  expense. 

"The  hours  for  study  and  for  meals  should  be  so  reg- 
ulated that  sufficient  time  should  be  allowed  before  each 
meal  for  children  to  wash  and  prepare  themselves  com- 
fortably, without  going  to  the  table  excited  by  hurry, 
and  they  should  be  required  to  remain  at  the  table 
throughout  a  fixed  time,  never  being  allowed  to  hastily 
swallow  their  food  in  order  to  complete  an  unfinished 
task  or  game.  An  interval  of  half  an  hour  or  more 
should  intervene  for  recreation  after  meals,  in  order  that 
digestion  may  be  well  under  way  before  any  mental  ex- 
ertion is  required.  Constant  nibbling  at  food  between 
meals  should  be  forbidden;  it  destroys  the  appetite,  in- 
creases the  saliva,  and  interferes  with  gastric  digestion. 
The  number  of  meals  for  children  should  be  adapted  to 
the  age  of  the  pupils.  For  young  children  from  ten  to 
twelve  or  thirteen  years  of  age  it  may  be  necessary  to 
furnish  food  somewhat  oftener  than  for  the  older  ones. 

"If  children  live  at  a  distance  from  their  school,  or  if 
they  are  weak  and  easily  fatigued  and  inclined  to  sleep 


?0  DIET  FOR  CHILDREN 

over  in  the  morning,  their  hours  for  study  should  be  so 
adjusted  that  they  are  never  obliged  to  hurry  their  eating 
in  order  to  be  on  time  for  school  work.  The  teachers 
should  consider  themselves  quite  as  responsible  for  reg- 
ulating this  matter  as  are  the  parents. 

^'Children  should  never  be  hurried  off  to  school  in  the 
morning  with  an  insufficient  and  rapidly  eaten  breakfast. 
Their  appetites  are  often  poor  at  this  hour  from  the  ef- 
fects of  an  ill-ventilated  sleeping  apartment,  and  if  they 
are  subsequently  kept  at  school  for  five  hours  without 
luncheon  they  will  be  very  ill  prepared  for  mental  work. 
Or  they  ride  to  school  without  exercise  after  a  hasty 
breakfast,  take  a  hurried  cold  lunch  at  noon,  and  perhaps 
a  warmed-over  late  dinner,  and  at  six  or  seven  o'clock  a 
fourth  meal,  after  which  they  are  expected  to  study  and 
go  to  bed. 

"It  is  being  more  and  more  realized  by  teachers  and 
the  public  in  general  that  the  breaking  down  of  health 
at  school  is  quite  as  often,  if  not  oftener,  due  to  impov- 
erished nutrition  than  to  overwork. 

"A  fact  which  is  often  overlooked  in  the  dietetic  treat- 
ment of  growing  children  is  that  their  digestive  processes 
are  so  active  that  the  stomach  is  emptied  somewhat 
sooner  than  in  the  case  of  adults,  and  their  meals  being 
promptly  absorbed,  it  is  natural  for  them  to  become  hun- 
gry if  the  intervals  between  the  hours  of  eating  are  pro- 
longed. In  some  schools,  children  are  given  their  last 
meal  of  the  day  at  six  o'clock  in  the  evening,  and  they 
may  not  breakfast  until  seven  or  half  past  seven,  or  even 
later,  leaving  an  interval  of  over  thirteen  hours  during 
which  they  have  no  food  at  all.  The  evening  meal  i§ 
usually  made  light,  on  the  ground  that  they  can  sleep  bet- 
ter, and  is  therefore  sooner  digested.  Robust  children 
can,  perhaps,  thrive  on  this  treatment,  but  those  less 
strong  are  injured  by  it.  For  some  school  children  of 
from  ten  to  fourteen  years  of  age  it  will  be  much  better 


.WITH   MENUS   AND   RECIPES  71 

to  give  the  evening  meal  later,  at  say  seven  o'clock,  and 
the  breakfast  at  half  past  six  or  seven,  and  if  they 
awaken  hungry  during  the  night,  there  is  no  harm  in 
their  having  a  glass  of  milk  and  a  cracker. 

"Very  delicate  children  whose  appetites  are  poor  and 
who  do  not  do  justice  to  their  regular  meals  should  he 
given  an  extra  allowance  of  hot  broth  or  hot  milk,  or  an 
occasional  cup  of  chocolate,  with  bread  and  butter  and 
rusk,  between  meals. 

"These  general  rules  are  applicable  in  cases  of  children 
who,  during  one  or  two  years,  seem  to  develop  with  ex- 
traordinary suddenness  and  rapidity,  growing  sometimes 
two  inches  or  more  in  six  months,  and  attaining  a  height 
quite  disproportionate  to  their  frames.  The  demands  of 
this  rapid  growth  must  be  met  by  proper  nutrition,  or 
serious  subsequent  impairment  of  vitality  may  result. 
Such  children  should  have  their  meals  made  tempting 
by  good  cooking  and  pleasant  variety,  as  well  as  an  agree- 
able appearance  of  the  food. 

"Meat  which  is  carved  in  unsightly  masses,  and  vege- 
tables which  are  sodden  and  tasteless,  will  be  refused, 
and  an  ill  attempt  is  made  to  supply  the  deficiency  in 
proper  food  by  eating  indigestible  candy,  nuts,  etc.  Chil- 
dren often  have  no  natural  liking  for  meat,  and  prefer 
puddings,  pastry,  or  sweets  when  they  can  obtain  them, 
and  it  is  the  more  important  that  meat  should  be  made  at- 
tractive to  them  at  the  age  when  they  need  it. 

*Tt  is  unnecessary  to  discuss  further  questions  which, 
after  all,  must  be  controlled  by  tact  and  circumstances  of 
individual  cases,  and  the  line  must  be  drawn  with  care 
between  making  a  child  too  fastidious  on  the  one  hand 
in  regard  to  the  nature  of  its  food,  and,  on  the  other  hand, 
impairing  its  constitution  by  monotony  of  diet  and  ill- 
cooked  viands.  Children  at  school  should  especially  be 
required  to  eat  slowly,  for  the  habit  of  fast  eating  is  al- 
most contagious,  and,  as  it  is  much  easier  to  acquire  than 


72  DIET   FOR   CHILDREN 

to  overcome,  the  foundation  of  dyspepsia  and  life-long 
discomfort  may  be  laid  in  this  way  in  childhood." 

A  Sample  School  Diet. — "If  early  rising  is  insisted 
upon,  a  child  should  never  he  set  any  task  before  hreak~ 
fast,  especially  in  winter,  and  if  it  is  not  expedient  to 
serve  a  full  breakfast  at  half  past  six  or  seven,  the  child 
should  be  given  a  bowl  of  hot  milk  and  bread,  or  a  cup 
of  cocoa  with  a  roll,  or  other  light  food;  breakfast  may 
be  served  later,  after  the  first  exercises  of  the  morning, 
and  should  be  a  substantial  meal  with  animal  food  in  the 
form  of  either  fish,  or  eggs,  or  cold  meat  of  some  sort, 
with  porridge  of  wheaten  grits,  or  hominy  with  milk  or 
cream  and  abundant  sugar,  also  bread  and  butter,  with 
some  sweets  in  the  form  of  jam,  or  marmalade,  or  stewed 
fruit.  Dinner,  which  should  always  be  served  near  the 
middle  of  the  day,  should  comprise  meat,  potatoes,  with 
one  or  two  green  vegetables,  and  some  form  of  sweet 
pudding.  The  supper,  it  is  generally  admitted,  should 
comprise  only  easily  digested  articles  of  food,  and  such 
substances  as  pastry,  cheese  and  meats  are  better  omitted. 
It  should  consist  of  either  a  porridge  with  milk  or  cream, 
or  a  light  farinaceous  pudding  of  rice,  tapioca,  sago  and 
the  like,  with  bread  and  butter,  and  some  simple  form 
of  preserve;  or  stewed  apples  or  prunes,  or  very  light 
plain  cake,  or  a  good  bowl  of  nutritious  broth  with  bread 
or  crackers  may  be  substituted  for  the  porridge  or  pud- 
ding. It  will  sometimes  be  found  best  to  serve  this  meal 
at  seven  o'clock  or  half  past  seven ;  and,  if  hungry,  the 
child  may  be  given  a  slice  of  bread  and  butter  and  a  cup 
of  weak  tea  or  coffee,  mostly  hot  milk,  at  half  past  five 
or  six  o'clock. 

"Children  need  fat,  but  they  do  not  digest  meat  fat 
well,  as  a  rule,  and  are  very  apt  to  dislike  it.  They  will 
often  take  suet  pudding,  however,  when  hot  mutton  fat 
wholly  disagrees  with  them. 

"Milk  should  be  freely  supplied,  not  only  in  the  form 


WITH   MENUS  AND   RECIPES  73 

of  puddings  and  porridges,  but  as  an  occasional  beverage, 
and  children  should  be  made  to  understand  that  when 
hungry  they  can  obtain  a  glass  of  milk,  biscuit,  or  a  bowl 
of  bread  and  milk,  for  the  asking. 

"Fresh  fish,  eggs  and  bacon  are  all  wholesome  and 
serviceable  foods  for  children,  and  meat,  as  a  rule,  may 
be  given  twice  a  day,  but  not  oftener.  It  may  sometimes 
be  advisable  to  give  it  but  once  a  day  when  fish  or  eggs 
are  supplied ;  it  should,  however,  always  be  given  at  least 
once  daily,  and  better  twice  to  rapidly  growing  children. 
Large,  strong  boys  require  a  great  deal  of  meat,  and  its 
use  should  not  be  stinted.  The  larger  boys  may  eat  from 
seven  to  nine  or  even  twelve  ounces  of  cooked  meat  as 
a  ration,  although  many  children  may  not  require  so 
much,  the  smaller  boys  doing  well  with  from  five  to  six 
ounces,  and  the  older  boys  with  from  seven  to  eight 
ounces  daily. 

"During  midwinter,  when  fresh  vegetables  are  almost 
unobtainable  in  severe  climates,  vigorous  boys  are  apt  to 
have  too  much  meat  given  them,  and  Yeo  calls  attention 
to  the  fact  that  eczema  may  be  produced  in  them  by  a  too 
exclusive  animal  diet. 

"Overeating  should  be  guarded  against.  The  habit  of 
slow  eating  should  be  insisted  upon. 

"It  is  well  to  allow  children  to  play  but  moderately  im- 
mediately after  eating,  and  to  require  no  mental  work  of 
them  at  such  times. 

"For  some  reason  the  diet  in  girls'  schools  is  apt  to 
be  much  less  carefully  regulated  than  in  corresponding 
schools  for  boys.  This  applies  not  only  in  the  United 
States,  but  it  has  been  found  the  common  experience  in 
England  and  France;  it  is  the  more  unfortunate,  since 
girls,  from  their  greater  delicacy  of  constitution,  espe- 
cially during  school  age,  require  more  careful  nurture. 
Differences  in  habits  and  exercise  and  out-door  recrea- 
tion, no  doubt,  in  part,  are  responsible  for  the  compara- 


74  DIET   FOR   CHILDREN 

tive  lack  of  proper  development  in  some  girls'  schools 
as  compared  with  boys',  but  this  should  be  recognized 
and  regulated  with  as  much  care  as  the  diet. 

"During  the  establishment  of  puberty  it  is  best  for 
children  to  avoid  stimulating  and  highly  seasoned  food, 
and  eating  late  at  night.  .  .  .  Alcohol  should  be 
wholly  forbidden." 

The  British  Medical  Journal  says,  in  commenting  on 
an  article  in  the  St.  James's  Gazette,  on  the  question 
whether  "parents  underfeed  their  children,"  that  "it  is 
only  too  true  that  underfeeding  prevails, — particularly  in 
the  girls'  school;  not  the  underfeeding  of  necessity,  but 
the  semi-starvation  due  to  ignorance  or  meanness.  The 
facts  would  be  revealed  at  once,  and  the  greatest  benefit 
be  conferred  upon  the  life,  health,  happiness  and  growth 
of  children,  if  we  could  impress  upon  parents  and  teach- 
ers the  value  of  scales  and  measure.  Every  age  has  its 
normal  height  and  weight,  and  every  season  and  every 
year  its  normal  rate  of  growth.  The  diet  may  be  inade- 
quate in  proportion  to  the  work  required  to  be  done, 
especially  where  work  is  required  before  food,  as  in  early 
morning  lessons.  .  .  .  Insufficient  care  is  taken  at 
home,  and  still  more  at  school,  to  provide  an  adequate 
variety  in  feeding.  It  is  often  the  same,  day  after  day, 
week  after  week,  and  year  after  year.  The  outcry 
against  the  feeding  at  schools,  which  arises  from  time  to 
time,  is  frequently  to  be  traced  to  this  defect.  Most  of 
the  causes  of  the  underfeeding  of  children,  both  at  home 
and  at  school,  would  disappear  if  the  scales  and  measure 
were  systematically  resorted  to,  for  they  would  instantly 
point  out  those  children  who  were  not  thriving.  Unnat- 
ural and  unreasonable  restraints  would  be  removed  by 
parents  and  teachers,  if  hindrances  to  growth  were  so 
palpably  presented  to  them." 

School  Luncheons. — Some  years  ago  a  well-known 


WITH' MENUS   AND   RECIPES  75 

editor  discussed  the  question  of  school  lunches  in  a 
thoroughly  practical  manner,  and  as  the  problem  is  an 
important  one  in  connection  with  food  for  growing  chil- 
dren, I  will  give  you  the  salient  points  of  her  article. 

She  said:  "So  much  attention  is  now  being  given  to 
the  scientific  value  of  foods  that  no  intelligent  house- 
keeper needs  to  be  reminded  of  the  fact  that  age  and  oc- 
cupation must  be  taken  into  consideration  when  prepar- 
ing the  daily  menu  for  the  members  of  her  family. 

"But  the  problem  becomes  an  important  one  when  we 
realize  that  upon  the  food  of  our  children  depends  their 
healthful  development,  and  that  upon  this  depends,  in  a 
large  measure,  the  future  of  the  state. 

"When  we  know  that  the  right  food,  chemically  con- 
sidered, and  not  the  most  delicious  or  tempting,  is  the 
basis  of  all  growth,  mental  as  well  as  physical,  the  im- 
portance of  the  subject  in  regard  to  children  becomes 
overwhelming. 

"The  majority  of  the  children  who  are  soon  to  be  men 
and  women,  fathers  and  mothers,  in  their  turn,  is  now 
being  educated  in  our  public  schools,  and  threaded 
through  and  through  the  school  communities  are  chil- 
dren who  represent  hundreds  of  thousands  of  homes 
where  proper  food  is  never  thought  of,  and  where  such 
a  matter  as  getting  a  given  amount  of  nourishment  for 
a  given  expenditure  is  never  considered. 

"Boston  some  years  ago  turned  its  attention  to  these 
facts,  and,  as  a  matter  of  experiment,  decided  to  assume 
some  control  of  the  noon  luncheons  of  the  higher  grade 
schools.  It  was  hoped  by  this  to  improve  the  nutrition 
of  the  children,  and  indirectly  to  improve  home  condi- 
tions, where  the  need  existed,  by  educating  the  boys  and 
girls  to  a  higher  standard  of  living,  cookery  and  clean- 
liness. 

"Other  cities,  east  and  west,  watched  the  experiment 


7^  DIET   FOR   CHILDREN 

with  interest,  and  offered  the  Hub  the  flattery  of  imita- 
tion more  or  less  close,  and  most  of  the  higher  schools 
came  well  in  line  for  the  new  order  of  things." 

The  state  of  things  in  the  Philadelphia  Normal  School 
for  Girls  at  that  time  is  best  described  in  a  letter  sent 
the  Household  by  a  woman  in  charge  of  the  luncheons 
served  there. 

"We  have  demonstrated,"  she  writes,  "that  the  average 
schoolgirl,  in  spite  of  the  fact  that  she  has  been  accuised 
of  a  special  predilection  for  pickles,  pretzels  and  sweets, 
does  appreciate  a  wholesome  hygienic  luncheon.  A  large 
basement  room  of  the  building  has  been  fitted  by  tTie 
committee  on  the  school  with  tables  and  stools  and  a  long 
lunch-counter  at  one  end  of  the  room.  Other  tables  have 
been  placed  in  the  corridor  in  order  to  seat  as  many  as 
possible,  although  the  capacity  is  even  now  wholly  inade- 
quate. Another  room  with  separate  counters  accommo- 
dates the  pupils  of  the  School  of  Practice. 

"The  success  of  the  new  arrangement  has  more  than 
satisfied  all  the  hopes  of  the  committee  of  the  faculty 
who  have  the  matter  in  charge.  Quarter  before  twelve 
luncheon  is  ready,  four  attendants  standing  behind  the 
counter,  to  serve  the  students  as  quickly  as  possible. 
About  five  hundred  buy  either  a  part  or  all  of  their 
luncheon. 

"The  menu  each  day  consists  of  soup,  cocoa,  sand- 
wiches, milk,  fruits,  rusk,  biscuits  and  cakes  of  different 
kinds.  The  soup  varies  each  day,  as  well  as  the  sand- 
wiches and  cakes.  Great  care  is  given  to  keeping  the 
soup  and  cocoa  hot. 

"During  the  warm  weather  ice  cream  was  served  every 
day ;  now  it  appears  but  twice  a  week.  Whole  wheat 
bread  has  been  introduced,  and  is  rapidly  growing  in  fa- 
vor. Believing  in  the  old  adage  of  the  horse  who  couldn't 
be  made  to  drink,  the  committee  decided  that  some  con- 
cessions must  be  made  at  first,  and  that  only  gradually 


^VITH   MENUS   AND   RECIPES  77 

would  the  more  wholesome  articles  be  given  preference. 
That  time  is  rapidly  approaching.  It  is  more  often  now 
that  cakes  are  seen  on  the  counter  after  lunch  is  over, 
where  formerly  it  was  sandwiches  and  fruit. 

"Since  many  students  bring  a  part  of  their  lunches,  the 
food  purchased  does  not,  of  course,  indicate  altogether 
the  quality  of  the  luncheon  actually  eaten.  Fifty  sand- 
wiches a  day  seem  a  small  number  to  sell  to  so  many,  but 
probably  most  of  the  girls  bring  this  substantial  part  of 
the  lunch  from  home. 

"It  is  the  hope  of  those  now  serving  the  lunch  to  pre- 
pare hot  dishes  other  than  soup  for  the  same  price,  in 
order  to  give  as  much  variety  as  possible." 

The  committee  on  hygiene  of  the  Boston  School  Board 
(which  committee,  by  the  way,  should  be  duplicated  on 
every  school  board)  went  a  step  further  in  securing  an 
order  to  the  effect  that  only  such  food  as  was  approved 
by  it  should  be  sold  in  the  city  schoolhouses.  They  then 
placed  the  task  of  supplying  suitable  lunches  with  the 
NcAt  England  Kitchen  (an  institution  somewhat  similar 
to  our  College  Settlement  Kitchen) ,  and  although  at  first 
private  funds  were  needed,  the  experiment  soon  proved 
its  success  by  becoming  self-supporting. 

The  beneficial  effects  of  these  simple  hearty  luncheons 
on  the  mental  vigor  of  the  students  and  their  appreciation 
of  their  value  were  practically  shown  during  the  school 
year  and  fully  reported.  A  noticeable  benefit  was  re- 
ported by  the  parents  also. 

With  all  these  favorable  and  encouraging  results,  why 
are  these  experiments  not  repeated  in  every  one-session 
school  in  the  country? 

Although  our  cities  and  towns  do  not  yet  admit,  as 
those  of  the  more  paternal  governments  have  done,  that 
their  responsibility  for  the  children  while  in  school  in- 
cludes the  care  of  the  body  as  well  as  of  the  mind,  yet 
this  responsibility  is  being  somewhat  recognized  when 


78  DIET   FOR   CHILDREN 

the  newest  high-school  buildings  are  planned  with  kitchen 
and  lunch  rooms.  But  furnishing  the  equipment  is  but 
the  first  step  in  the  right  direction,  and  placing  the  work 
of  supplying  food  in  the  hands  of  any  one  individual  is 
but  the  second.  Even  should  the  city  or  town  assume 
the  financial  responsibility  of  these  luncheons,  the  plans 
would  be  incomplete  without  some  one  to  set  a  standard 
of  quality  and  cleanliness,  to  insist  that  the  food  must 
be  not  only  attractive,  but  of  good  nutritive  value,  suit-^ 
able  for  the  children  and  served  in  proper  fashion.  Some 
one,  too,  must  have  strength  of  mind  to  stand  firm  for 
the  principles  involved,  even  if  the  boys  "go  on  a  pie 
strike,"  as  happened  in  a  neighboring  city,  or  if  the  bake- 
shop  around  the  corner  hangs  up  a  sign  that  reads : 
"Here  you  can  get  what  you  want,  and  not  what  the  city 
says  you  must  have." 

And  the  educational  side  is  not  the  least  of  the  work, 
while  the  mothers  still  ask :  "Why  are  you  not  willing  to 
sell  pies?" 

The  lunch  may  be  sent,  as  in  Boston,  from  one  cen- 
tral station,  or  it  may  be  largely  prepared  in  the  school 
kitchen.  Each  method  has  been  successfully  tried,  and 
each  has  its  own  special  advantages;  but  under  either 
or  any  condition,  the  essential  point  is  the  maintenance 
of  a  high  standard  of  cleanliness  and  quality  by  some  one 
with  a  broader  point  of  view  than  is  possible  to  the  per- 
son who  comes  directly  in  contact  with  the  children  at  the 
lunch-counter. 

A  broad-minded  educated  woman  is  the  one  best  fitted 
to  hold  that  standard  for  the  community,  and  this  work 
is  worthy  of  her  efforts. 

It  may  seem  prosaic,  and  it  will  be  full  of  petty  de- 
tails, but  it  has  its  inspiring  side  also  in  the  consciousness 
that  it  may  bring  an  influence  of  far-reaching  effect  on 
the  physical  and,  consequently,  mental  and  moral  vigor  of 
the  men  and  women  pf  the  coming  generation. 


WITH   MENUS   AND   RECIPES  79 

Professor  Button,  in  response  to  a  personal  request  for 
the  same,  writes  in  regard  to  this  question  as  follows : 

"The  lunch  room  becomes  at  once  a  central  factor  in 
any  well-conducted  school.  Its  importance  is  increased 
by  the  fact  that  the  breakfast  is  often  too  hastily  eaten, 
and  hence  is  insufficient  to  sustain  the  child  during  the 
entire  morning. 

"The  Horace  Mann  School  is  equipped  with  a  lunch 
room  large  enough  to  seat  three  hundred  pupils  at  tables. 
Connected  with  it  is  an  ample  kitchen  equipped  with  the 
necessary  steam  tables,  ranges,  urns,  etc.,  for  keeping 
food  hot.  The  children  in  the  elementary  school  occupy 
the  lunch  room  from  1 1 :30  a.  m.  to  12  m. ;  the  high- 
school  pupils  from  12:15  to  1  p.  m. ;  and  after  that  the 
students  of  Teachers'  College  are  admitted.  It  is  under 
the  same  general  management  as  the  Columbia  Univer- 
sity lunch  room,  and  while  the  ideal  has  probably  never 
been  reached  in  such  matters,  the  dietaries  provided  are 
nutritious  and  wholesome.  Many  pupils  prefer  to  bring 
from  home  a  portion  of  their  lunch,  as,  for  example,  a 
sandwich  or  bread  and  butter,  and  to  supplement  this 
with  a  cup  of  hot  soup  or  bouillon,  with,  perhaps,  a  cup 
of  cocoa  or  a  glass  of  milk.  As  the  pupils  enter  the 
lunch  room  each  one  takes  a  tray,  and,  passing  along  in 
front  of  the  counter,  takes  what  he  desires,  and  pays  for 
it  at  the  cashier's  desk.  The  only  thing  needed  is  to  se- 
cure greater  perfection  in  the  selection  and  preparation 
of  the  daily  menu.  A  committee,  consisting  of  the  teach- 
ers, college  physician,  and  the  principals  of  the  high  and 
elementary  schools,  has  this  matter  in  charge,  and  is 
working  in  cooperation  with  the  caterer. 

"The  health  of  the  pupils  is  singularly  good,  and  the 
success  of  the  school  in  its  various  athletic  enterprises 
is  marked.  Doubtless,  some  of  the  credit  for  this  should 
be  awarded  the  lunch  room.  The  large  expense  devoted 
to  this  feature  pf  the  school  is  only  a  recognition  of  the 


80  DIET   FOR   CHILDREN 

principle,  now  so  well  established,  that  physical  health 
transcends  all  other  considerations  in  the  rearing  of  chil- 
dren, and  that  a  school  must  manage  its  affairs  with  this 
idea  in  view." 

The  growing  interest  felt  now  throughout  the  country 
in  the  subject  of  the  food  and  nutrition  of  man  brings 
about  the  question :  What  place  should  this  work  take  in 
the  schools,  and  to  what  extent  can  it  be  introduced? 

In  presenting  the  history  of  the  movement  that  brought 
the  teaching  of  cooking  into  the  public  schools  of  New 
York  City  (see  Government  Bulletin  No.  56,  United 
States  Department  of  Agriculture) ,  I  endeavored  to  show 
the  pedagogical  as  well  as  the  practical  value  of  this 
branch  of  manual  training.  Doctor  True,  director  of 
the  ofifice  of  experiment  stations,  says,  in  regard  to  the 
subject  of  instruction  in  cooking,  that  this  branch  of 
manual  training,  as  introduced  into  public  and  private 
schools,  is  steadily  increasing  in  the  favor  of  many  school 
officers  and  of  the  people  who  support  and  patronize  the 
schools.  It  has  been  found  possible  to  adjust  the  rela- 
tions of  the  practical  exercises  to  the  general  educational 
features,  so  as  to  maintain  the  interest  of  pupils  in  the 
mere  routine  processes  of  education,  but  at  the  same  time 
to  furnish  them  with  some  degree  of  practical  skill  and 
knowledge  of  direct  utility  to  them,  in  the  various  indus- 
tries on  which  the  livelihood  of  the  masses  of  our  popu- 
lation depend. 

Much  of  this  work  has  been  done  in  cooperation  with 
social  settlements;  special  effort  has  been  made  in  the 
attempt  to  acquaint  the  public  with  the  practical  results 
of  such  work,  and  such  reports  show  the  necessity  of  a 
more  thorough  training,  from  a  broad  standpoint,  of 
teachers  of  domestic  science.  They  also  show  to  those 
who  are  vitally  interested  in  the  progress  of  common 
schools  in  country  districts  something  of  the  organized 


V/ITH   MENUS  AND  RECIPES  81 

effort  which  is  being  made  to  adapt  the  course  of  instruc- 
tion in  our  city  schools  to  the  actual  needs  of  the  children. 

Would  it  not  he  possible  for  all  hygiene  committees  of 
school  hoards  to  correlate  the  cooking  school  attached 
with  the  school  lunch  question  as  some  are  doing  now? 
Would  it  not  he  possible  for  cooking  classes  to  be  held 
at  such  an  hour  as  to  make  it  practicable  to  prepare  the 
luncheons  needed  for  the  children,  thus  centralizing  ef- 
fort, and  not  only  utilize  the  pedagogical  and  utilitarian 
value  of  such  training,  but  also  keep  in  view  the  eco- 
nomical aspect,  while  providing  the  children  with  what, 
of  necessity,  would  prove  of  immense  benefit  when  con- 
sidered from  every  standpoint  ?  This  has  been  done  suc- 
cessfully in  several  instances.  Such  concerted  work  in 
the  schools  could  be  made  to  reach  out  and  meet  the 
efforts  toward  practical'  issues  that  are  being  made  by 
associations  meant  to  improve  the  east  side  homes  in 
New  York;  the  economic  associations  which  do  good  in 
the  tenement  districts  in  New  York  through  classes  for 
teaching  cooking;  the  Hartley  House  work  and  other 
similar  efforts  made  throughout  the  United  States. 

Professor  Button  writes  also  in  regard  to  school  gar- 
dens and  their  corollary,  home  science  teaching,  as  fol- 
lows: 

"Happy  is  the  child  born  and  nurtured  in  the  country, 
where  grass  and  flowers  are  his  ordinary  companions; 
where  in  field  and  forest  he  sees  all  kinds  of  life,  and  is 
daily  learning  from  Mother  Nature  the  rich  and  subtle 
lesson  she  has  to  teach, 

"How  difficult  in  town  and  city  to  make  up  this  loss 
to  children  whose  environment  is  a  dreary  waste  of  paved 
streets  and  houses  of  brick  and  stone.  A  box  in  the 
window  or  an  occasional  bouquet  of  flowers  from  the 
greenhouse  is  but  a  poor  substitute  for  the  grand  out-of- 
doors  which  the  country  child  enjoys. 


82  DIET  FOR   CHILDREN 

"Surely,  a,  people  so  wealthy,  so  intelligent,  and  so 
generous,  will  soon  devise  some  means  of  permitting  our 
city  children  to  experience  and  enjoy  Nature  in  her  larger 
and  more  health-giving  phases.  The  school  garden  is 
likely  to  become  here,  as  it  already  has  in  Europe,  a  fea- 
ture of  early  school  life.  In  many  of  our  larger  towns 
and  cities  it  is  perfectly  feasible  to  secure  vacant  lots  of 
land  at  small  expense  for  this  purpose.  In  New  York 
the  problem  seems  more  difficult.  With  the  transit  fa- 
cilities promised  for  the  near  future,  it  may  become  pos- 
sible to  institute  weekly  or  bi-weekly  half -days  in  the 
country  for  the  boys  and  girls  who  are  old  enough  to 
go,  under  the  direction  of  their  teachers.  Large  tracts 
of  land  should  be  leased  or  bought  on  Long  Island,  in 
New  Jersey,  or  in  Connecticut,  for  school  gardens.  These 
gardens  should  be  in  charge  of  competent  persons.  The 
planting  should  be  widely  differentiated,  the  simpler  work 
being  done  by  the  younger  children,  and  the  more  diffi- 
cult and  complex  by  the  older.  For  such  municipal  effort 
for  the  betterment  of  children,  trolley  cars  should  be  free. 
The  vacation  school  problem  would  then  be  largely  sim- 
plified, and  its  value  greatly  enhanced.  Nature  study 
would  become  real  and  not  artificial.  The  child  of  the 
tenement  house  would  know  the  world  of  his  ancestors, 
and  would  have  his  choice  of  life's  opportunities  greatly 
widened. 

"It  is  safe  to  predict  that  leading  the  growth  of  our 
cities  out  to  Nature  and  up  to  Nature's  God  will  tend 
to  promote  health  and  happiness,  and  will  lessen  discom- 
fort and  crime." 

Unification  of  effort  and  systematic  basic  work  in 
school  conditions  could  easily  bring  about  such  a  consum- 
mation, and  every  thinking  person  must  certainly  concede 
the  necessity  for  such  unification. 

When  facing  difficulties  such  as  are  already  granted  to 
exist  in  present  food  conditions  of  school  children,  we, 


WITH   MENUS  AND  RECIPES  83 

must  find  the  quickest  and  easiest  way  out  of  difficulty 
in  order  to  achieve  results.  Theory  must  be  instantly  re- 
duced to  practise;  the  lack  of  this  is  one  of  the  crying 
evils  of  to-day  in  the  study  of  home  science,  and  a  word 
of  caution  might  well  be  extended  to  those  teachers  of 
domestic  science  who  fail  to  keep  the  ends  in  view,  the 
material  they  are  dealing  with,  the  means  at  hand,  the 
conditions  and  fluctuations,  the  proper  selection  of  means 
and  the  proper  application  of  means. 

RECIPES 
BROTHS  AND  SOUPS 

The  first  point  to  impress  well  on  the  mind  in  making 
broths  and  soups  is  that  good  material  must  be  used,  and 
that  the  meat  must  be  treated  in  such  a  manner  as  to 
extract  the  nutritious  juices.  This  can  not  be  done  by 
using  hot  or  boiling  water,  which,  incredible  as  it  may 
seem  to  those  who  know  better,  is  frequently  done.  Cold 
salted  water  must  be  used,  and  the  meat  should  be  al- 
lowed to  soak  in  the  water  for  several  hours  before  it  is 
subjected  to  heat.  Even  then  it  should  only  simmer 
(not  exceeding  one  hundred  and  sixty  degrees  Fahren- 
heit) .  At  the  last  it  may  be  boiled  for  one  or  two  hours 
to  dissolve  the  gelatin  of  the  bones,  etc.,  if  they  are  used ; 
but  this  is  not  necessary,  as  chopped  lean  meat  is  prefer- 
able for  nursery  use,  and  a  continued  low  temperature 
without  boiling  will  produce  a  very  nutritious  broth.  The 
time  for  simmering  may  be  regulated  by  the  requirements 
of  the  household,  the  minimum  time  being  two  hours. 
If  the  broth  is  to  be  used  the  same  day,  it  is  well  to  have 
the  meat  delivered  at  an  early  hour,  as  this  will  allow 
ample  time  for  the  entire  process  before  the  hour  of 
noon-day  dinner,  using  ice  for  cooling  and  skimming, 
which  must  be  carefully  done.    It  is  preferable,  however, 


84  DIET   FOR  CHILDREN 

to  have  it  made  the  day  previous,  as  then  every  particle 
of  fat  can  be  removed.  Fat  plays  a  very  important  part 
in  children's  diet,  but  it  is  not  to  be  served  floating  upon 
poorly  made  soups.  The  greatest  care  should  be  exer- 
cised in  this  direction. 

Chopped  lean  beef  or  mutton  (from  the  neck  prefer- 
iably),  a  half-pound  daily,  with  one  pint  of  water,  differ- 
ent vegetable  seasonings,  with  a  little  veal  added  to  the 
broth  occasionally,  should  give  sufficient  variety,  with 
the  addition  of  milk  and  chicken  broths,  for  all  require- 
ments. Yet  if,  for  any  reason,  it  is  desirable  to  have 
something  different,  there  are  many  well-recommended 
recipes  from  which  to  select.  For  children  over  four- 
teen months  of  age,  rice,  tapioca,  barley  or  sago  may  be 
added  to  beef  or  mutton  broth,  half  a  tablespoonful  to 
the  pint,  but  it  must  be  thoroughly  cooked.  Different 
vegetables  may  be  added  later  in  the  same  way,  to  give 
variety  for  children  over  two  and  a  half  years  old,  spin- 
ach, celery,  onions  and  cauliflower  being  especially  use- 
ful from  a  dietetic  standpoint.  Macaroni  in  its  various 
forms  may  also  be  used  as  an  addition,  and  makes  a 
pleasant  change.  If,  in  making  broths,  the  measure  given 
is  reduced  by  cooking,  add  sufficient  water  to  keep  to  its 
original  quantity.  When  using  parsley  for  seasoning,  do 
not  mince  it  in  the  usual  way.  Children  will  frequently 
object  to  it,  and  by  using  a  bunch  uncut  the  same  result 
will  be  attained.  This  applies  as  well  to  celery,  spinach, 
cauliflower  and  onions.  Children  have  been  educated  to 
eat  these  vegetables  without  any  trouble  beyond  first  in- 
troducing them  into  some  favorite  soup,  not  using  too 
much  at  first,  and  having  even  that  pressed  through  a 
puree  sieve,  gradually  increasing  the  quantity  until  the 
taste  is  acquired.  This  is  not  always  necessary,  as  in 
some  instances  the  little  ones  take  kindly  to  and  enjoy 
them  from  the  first.  The  suggestion  is  given  for  those 
mothers  who  find  difficulty  in  getting  children  of  three 


WITH   MENUS   AND   RECIPES  85 

or  four  to  eat  juicy  vegetables,  which  are  an  important 
adjunct  to  nursery  fare.  Doctor  Yale  says :  *  "The  value 
of  these  vegetables  is  not  so  much  from  their  nutritious- 
ness,  which  is  not  very  high,  as  because  of  the  salts  they 
contain,  and  because  they  are  palatable  to  many.  By 
reason  of  the  salts,  they  are  useful  as  preventives  of 
scurvy,  a  disease,  however,  not  common  in  childhood, 
except  when  the  diet  has  been  particularly  restricted. 
They  should  all  be  very  thoroughly  cooked,  and  if  passed 
through  a  puree  sieve  will  generally  agree.  But  for  some 
digestions,  the  flatulent  tendency  of  the  onions  and  cauli- 
flower can  not  be  gotten  rid  of  even  in  this  way." 

Cooks  should  be  instructed  to  save  all  the  water  in 
which  these  vegetables  have  been  boiled  (taking  it  for 
granted  that  they  have  previously  been  properly  washed), 
as  there  is  nothing  more  delicious  to  add  to  stock  than 
these  flavored  waters.  They  can  also  be  utilized  in  mak- 
ing milk  broth,  which  is  nutritious  as  well  as  stimulat- 
ing. Many  an  adult  who  dislikes  milk,  hot  or  cold, 
would  be  surprised,  were  he  to  try  it,  to  find  how  pal- 
atable a  well-seasoned  hot  milk  broth  can  be,  and  how 
quickly  it  drives  away  that  tired  feeling,  which  is  the 
natural  result  of  a  busy  day. 

In  making  broths  or  soups,  use  agate,  porcelain  or 
earthenware;  tin  utensils  give  a  bitter  taste.  A  close 
cover  is  also  necessary,  to  prevent  evaporation  and  to 
keep  out  the  dust. 

The  following  recipe,  given  for  a  nutritious  beef  broth, 
will  prove  a  comfort  to  busy  mothers,  as  children  rarely 
tire  of  it,  and  it  can  be  made  in  quantity,  keeping  per- 
fectly in  a  cool  place.  There  is  then  very  little  labor  con- 
nected with  this  portion  of  the  dinner  to  be  prepared 
daily,  beyond  changing  the  seasoning  from  day  to  day. 
Another  point  in  its  favor  is  that  it  may  be  taken  from 

*  Nursery  Problems. 


g6  ^DlEf'^OR  CHILDREN 

a  cup  or  glass ;  consequently  the  busy  mother  is  free  to 
attend  to  the  remainder  of  the  dinner,  or  to  take  a  mo- 
ment's rest  while  the  little  ones  are  enjoying  their  broth. 
Young  children  are  generally  better  able  to  handle  a  cup 
or  glass  carefully  than  a  spoon.  These  things  may  ap- 
pear trifling  to  many,  but  a  little  rest  is  a  priceless  boon 
to  a  tired  mother,  who  too  often  pays  little  attention  to 
her  own  requirements  in  any  direction. 

Beef  Broth. — ^The  materials  needed  are  chopped  lean 
beef,  cold  salted  water,  in  the  proportion  of  a  pound  of 
meat  to  a  quart  of  water  for  children  two  and  three  years 
of  age,  and  a  pint  of  water  and  one  large  onion  cut  into 
pieces  for  children  over  three.  Soak  the  meat,  and  onion, 
if  used,  in  cold  water  for  two  hours  at  least  (six  is  bet- 
ter) in  the  vessel  in  which  it  is  to  be  cooked,  keeping 
it  on  ice  or  in  a  cool  place  during  this  time.  Then  set 
it  upon  the  back  of  the  range,  or,  if  it  is  to  be  made  upon 
a  gas,  alcohol  or  oil  stove,  use  a  double  boiler,  and  keep 
the  heat  moderate  by  regulating  the  flame.  Keep  the 
vessel  covered  and  allow  the  broth  to  simmer,  keeping 
up  the  original  quantity  of  water  for  three  hours  at  least. 
Let  it  cool  overnight,  remove  the  fat  in  the  morning,  and 
keep  covered  in  a  cool  place  until  needed.  If  this  is  done, 
and  the  entire  quantity  is  reheated  to  the  boiling-point 
every  time  that  some  of  it  is  used,  it  can  be  kept  in  winter 
for  several  days. 

The  variety  of  seasoning  should  be  considered  when 
preparing  the  dinner  for  the  general  household,  as  labor 
is  thus  economized.  For  instance,  if  spinach  is  to  be 
cooked  for  late  dinner,  a  portion  of  it  pressed  through 
a  puree  sieve,  with  some  of  the  water  in  which  it  was 
boiled,  should  be  saved  for  the  children's  broth  next  day, 
care  being  taken  to  have  it  put  on  ice  in  china,  glass,  or 
agate,  closely  covered.  (Spinach,  to  be  delicate,  must 
be  boiled  rapidly  in  a  large  quantity  of  water.)  There 
jvill  be  no  danger  of  the  little  ones  growing  tired  of  an 


WITH   MENUS  AND   RECIPES  t7 

endless  succession  of  plain  meat  broths,  if  the  vegetables 
allowable  are  used  in  this  way  for  variety. 

Alternate  the  above  for  children  over  three  years  of 
age  with  any  of  the  following  soups,  as  they  may  fill  in 
with  the  general  household  cooking;  but  it  is  advisable 
to  have  the  beef  broth  on  hand  at  all  times,  to  be  pro- 
vided for  emergencies. 

Milk  Soup. — Ingredients  required :  one  pint  of  milk, 
one  quart  of  boiling  water,  two  onions,  salt,  a  teaspoon- 
ful  of  butter,  one  heaping  teaspoonful  of  flour. 

Boil  the  onions  tender,  and  press  through  a  puree  sieve 
into  the  water  in  which  they  were  boiled,  using  an  agate 
saucepan,  adding  sufficient  boiling  water  to  make  a  quart. 
Season  with  salt,  add  the  milk,  rub  the  butter  and  flour 
together,  and  stir  into  the  soup,  bringing  it  to  the  boil- 
ing-point, stirring  all  the  time.  Serve  hot,  as  a  tepid  milk 
soup  is  abominable.  By  the  time  the  children  are  ready 
to  take  it  the  temperature  will  be  about  right.  This  soup 
may  be  varied  in  endless  ways  with  the  vegetable  waters 
indicated  above,  or  with  vegetables,  chopped  oysters, 
chicken  jelly,  etc. 

Chicken  Broth. — Cut  up  a  fowl  (not  a  young  chicken) 
into  small  pieces,  rejecting  the  fat  and  skin  unless  the 
latter  is  white  and  tender,  cover  with  cold  water  and 
simmer  gently  for  six  hours.  Cool  overnight  and  re- 
move the  fat.  A  four-pound  chicken  will  make  two 
quarts  of  broth.  A  little  gelatin  dissolved  in  every  cup- 
ful is  useful  in  cases  of  convalescence,  especially  during 
digestive  difficulties,  and  it  may  be  used  generally  in  the 
nursery.  The  broth  may  also  be  thickened  with  corn 
starch,  flour  or  arrowroot. 

Chicken  milk  is  a  particularly  delicate  preparation  and 
can  be  made  readily  from  the  above  if  the  broth  has  jel- 
lied. If  not,  it  must  be  further  reduced.  Put  in  a  sauce- 
pan a  stalk  of  white  celery  and  a  stalk  (not  cut)  of  pars- 
ley with  a  little  salt,  add  a  pint  of  the  chicken  jelly  with 


88  DIET  FOR  CHILDREN 

some  of  the  meat  and  boil  until  it  falls  from  the  bones. 
Strain  and  add  the  same  quantity  of  fresh  milk,  presup- 
posing that  the  pint  of  chicken  broth  has  been  kept  in- 
tact. Bring  this  to  the  boiling-point  several  times  and 
strain  into  a  cup.  This  is  very  nutritious,  and  forms  a 
slight  variety. 

Barley  Broth. — Take  the  best  end  of  a  neck  of  mut- 
ton or  lamb,  cover  with  two  quarts  of  cold  water  and 
add  a  teacupful  of  crushed  barley.  Let  it  stand  upon 
the  back  of  a  hot  range  for  an  hour,  then  move  it  for- 
ward, adding  at  this  time  the  vegetables  desired,  cut  into 
small  pieces,  and  let  it  simmer  for  five  hours. 

Cool  overnight.  Skim  and  season  with  salt.  It  is  al- 
most impossible  to  skim  mutton  broth  thoroughly  unless 
it  has  stood  overnight.  Any  one  trying  to  do  so  will  be 
easily  convinced  of  the  truth  of  this  statement. 

Beef  Juice. — Remove  all  fat  and  tissue  from  a  half- 
pound  of  lean  beef;  broil  over  a  clear  fire  from  six  to 
eight  minutes ;  cut  the  meat  into  small  pieces  and  squeeze 
out  the  juice  with  a  meat-press  or  lemon-squeezer.  Add 
salt.  When  warming,  put  the  juice  into  a  cup  and  set  it 
in  hot  water,  that  it  may  not  coagulate,  as  it  will  do 
if  heated  in  the  ordinary  manner. 

Beef  Essence. — Put  one  pound  of  chopped  lean  beef, 
with  a  little  salt,  in  a  glass  fruit- jar  and  see  that  the  cover 
is  tight.  Place  it  in  the  oven  in  a  pan  of  water  or  in  an 
ordinary  steamer  and  cook  four  to  five  hours.  Strain 
the  essence  through  a  very  coarse  strainer. 

Beef  or  Mutton.  Tea. — This  recipe  is  adapted  from 
Burnet,  and  is  efficacious  in  cases  of  anemia.  One  pound 
of  chopped  beef  or  one  and  one-half  pounds  of  lean  mut- 
ton (chopped)  ;  no  gristle  or  fat;  ten  drops  of  hydro- 
chloric acid  and  a  pint  of  water.  Put  the  beef  and  acid 
in  the  water  and  keep  it  covered  in  a  cool  place  for  at 
least  six  hours,  or  overnight  if  possible.  Simmer  for 
two  hours,  strain  and  salt.    Remove  all  fat  when  cool. 


WITH   MENUS   AND   RECIPES  89 

It  may  be  used  cold,  or,  if  desired,  it  may  be  heated  in  a 
cup  in  warm  water. 

Veal  Broth. — Veal  broth  is  nutritious,  and  is  the 
only  form  in  which  to  use  veal  in  the  nursery.  Use  one- 
half  pound  of  minced  lean  veal  to  one  pint  of  salted  cold 
water.  Let  it  stand  four  hours,  then  simmer  slowly  (it 
should  not  reach  the  boiling-point)  for  two  hours,  strain 
through  a  coarse  sieve  and  skim  when  cool. 

Mutton  and  Veal  Broth. — ^Use  one  pound  of  meat, 
half  mutton  and  half  veal,  to  a  pint  of  cold  salted  water 
and  proceed  as  above.  Barley  or  rice  may  be  added,  a 
tablespoonful  of  either,  well-boiled.  Milk  thickened  with 
flour  is  a  pleasant  addition  to  the  above  or  to  plain  mut- 
ton broth. 

Chicken  Broth. — Cut  up  a  chicken,  bones  and  all, 
into  small  pieces,  put  them  over  the  fire  in  cold  water, 
add  a  little  salt  and  simmer  for  six  hours.  Cool,  remove 
the  fat  and  keep  the  jelly  covered  in  a  cool  place.  This 
yields  a  very  strengthening  soup,  which  may  be  made  the 
base  of  many  a  delicate  dish  for  children  or  invalids,  and 
is  desirable  for  school  luncheons. 

Chicken  Custard. — Use  chicken  broth  instead  of 
milk,  with  beaten  eggs,  in  the  same  manner  as  when 
making  cup  custard,  seasoning  with  salt  instead  of  sugar. 
Serve  cold  or  warm,  with  or  without  thickened  chicken 
broth. 

Burnet  strongly  advises  the  thickening  of  broths  with 
arrowroot,  boiled  flour,  etc.  They  may  also  be  thickened 
with  gelatin.  Chicken  broth  is  especially  nice  when  done 
in  this  way.  It  should  frequently  be  done  for  school 
children. 

Milk  Soup. — One  cupful  of  potatoes  mashed  and 
seasoned  with  salt.  The  yolks  of  two  hard-boiled  eggs, 
creamed  with  quarter  of  a  cup  of  butter;  one  quart  of 
milk  brought  just  to  boiling-point,  but  not  boiled.  Stir 
into  this  one  large  tablespoonful  of  flour;  stir  quickly  to 


90  DIET   FOR   CHILDREN 

avoid  lumps;  strain  and  then  serve  in  very  hot,  pretty 
little  soup  bowls  for  children's  noonday  dinner. 

Oyster  Broth. — Chop  six  fresh  oysters  and  heat 
them  in  an  agate  saucepan,  letting  the  liquor  which  ex- 
udes from  the  oysters  come  to  a  boil.  Add  a  very  little 
hot  water,  season  and  serve  after  straining.  This  is  very 
nice  with  buttered  crackers. 

Clam  Broth. — 1.  Put  a  few  well- washed  clams  in  a 
clean  pan  in  a  hot  oven,  or  in  a  steamer  over  a  hot  fire. 
When  they  open,  drain  off  the  liquor  and  add  an  equal 
quantity  of  hot  water.  Season  to  taste  and  thicken  with 
grated  cracker,  if  desired,  or  serve  plain  with  buttered 
crackers. 

2.  Take  about  a  half  dozen  or  more  clams,  save  and 
add  the  juice,  remove  objectionable  parts  from  the  clams 
and  cut  them  in  small  pieces ;  add  half-pint  of  cold  water, 
let  them  boil  slowly  for  ten  minutes,  strain  and  season 
with  pepper  and  salt,  add  a  little  butter  and  milk  if  you 
like. 

Potato  Soup. — Peel  one  dozen  potatoes  and  one 
onion  and  cut  them  into  small  pieces.  Cook  them  tender 
in  a  quart  and  pint  of  beef-stock,  plain  water  or  vege- 
table water  and  rub  the  potato  through  a  puree  sieve. 
Add  salt  and  a  half-pint  of  hot  cream.  Beat  lightly  and 
serve  with  bits  of  zwieback  or  dry  toasted  bread  broken 
into  small  bits  into  the  soup  plate. 

Savory  Jelly  (adapted  from  Burnet). — Take  half  a 
chicken,  one  pound  of  neck  of  veal,  one  pound  of  lean 
beef  (from  under  the  shoulder  is  the  best  part  for  beef 
tea,  etc.).  Separate  the  joints  of  the  chicken,  then  cut 
all  the  meat — ^beef,  veal  and  chicken — into  very  small 
pieces ;  put  the  whole  into  an  earthen  covered  vessel  with 
two  quarts  of  water  and  enough  salt  to  season;  stew 
gently  in  the  oven  for  five  or  six  hours ;  skim,  strain  and 
keep  cool.    This  is  a  very  nutritious  jelly. 

Roast  Beef  Gravy. — The  thick  brown  essence  In  the 


WITH   MENUS   AND   RECIPES  91 

pan,  called  ozmazome,  should  be  dissolved  in  a  little  water 
after  the  fat  has  been  poured  off.  It  may  then  be  thick- 
ened and  seasoned  in  the  usual  manner.  Gravy  made 
from  meats  fried  in  fat  in  the  ordinary  way  must  not  be 
used  for  children. 

A  Home-Made  Meat  Powder. — Doctor  W.  R.  Hug- 
gard  {Muenchener  Medicinische  Wochenschrift)  gives 
a  convenient  method  of  preparing  a  powder  from  meat 
to  be  used  as  a  nutrient.  Lean  meat  is  cut  into  small 
pieces ;  these  are  dipped  into  boiling  fat  for  a  few  min- 
utes, until  the  surface  is  browned,  then  taken  out  and 
drained  on  a  sieve.  They  are  then  cut  into  fine  pieces 
and  dried  in  an  oven  for  twenty-four  hours  with  a  slow 
fire.  The  meat  thereby  becomes  dry  and  brittle,  and  may 
be  easily  ground  in  a  coffee-mill.  By  this  process  of  roast- 
ing it  has  lost  four-fifths  of  its  weight.  This  meat  pow- 
der has  a  pleasant  taste,  and  may  be  used  in  various 
ways,  as  in  hot  water,  mixed  with  mashed  potato,  on 
bread  and  butter,  as  a  sandwich,  in  soup,  milk  broths, 
etc.  It  is  very  easily  digested,  is  tolerated  by  the  most 
delicate  stomach,  and  may  be  kept  for  a  long  time  if  dry 
and  excluded  from  the  air. 

Egg  Custards  Without  Milk. — Ingredients  required: 
four  eggs,  two  tablespoon fuls  of  sugar,  the  juice  of  an 
orange  or  a  lemon  or  a  teaspoonful  of  vanilla. 

Beat  the  yolks  well  with  the  sugar  and  pour  them  into 
a  double  boiler.  Stir  over  the  fire  until  the  mixture 
thickens,  then  add  the  flavoring  and  the  whites  of  the 
eggs,  which  should  have  been  previously  beaten  to  a  froth. 
Stir  a  few  minutes  longer  and  pour  into  a  mold  and  cool. 
These  custards  may  be  made  also  with  salt,  meat  juice, 
celery  or  chicken  broth,  for  a  pleasant  variation.  Inas- 
much as  there  is  always  great  demand  for  new  dishes 
that  are  not  sweet,  it  may  be  well  to  remember  that  this 
plan  may  be  followed  with  tapioca,  sago,  rice  and  many 
other  farinaceous  foods  that  are  generally  used  in  sweet 


92  DIET  FOR   CHILDREN 

pudding  if  used  at  all.  It  requires  ven,-  little  originality 
to  make  a  palatable  and  wholesome  dish  of  any  of  the 
above-mentioned  articles  without  following  the  stereo- 
typed plan  of  sweetening  and  flavoring.  The  following 
recipe  is  an  illustration  of  this  method  : 

Tapioca  with  Chicken  or  Meat  Jelly. — Wash  one- 
half  cup  of  tapioca  and  put  it  into  a  double  boiler  with 
one-half  cup  of  cold  water.  Let  it  absorb  the  water,  then 
add  a  pint  of  chicken  broth,  milk  jelly,  or  any  meat  in- 
fusion and  cook  until  the  tapioca  is  soft  and  clear.  Sea- 
son with  salt  and  mold.  Serve  hot  or  cold  as  preferred. 
For  another  change,  a  well-beaten  egg  may  be  stirred 
into  the  tapioca  when  it  is  taken  from  the  fire.  These 
molds  are  very  appetizing  when  serv-ed  with  a  little  of  the 
same  broth  or  essence  that  has  been  used  in  making  the 
jelly,  if  thickened  and  daintily  seasoned. 

A  Recipe  for  Invalids  as  Given  by  the  Late  Doctor 
S.  Weir  Mitchell. — For  about  a  pint  of  good,  rich  milk, 
take  one  good  fresh  egg  (if  you  can  get  it)  ;  while  the 
milk  is  heating  to  the  boiling-point  heat  the  egg  in  a  good- 
sized  bowl  ven,'  lightly  (yolk  and  white  together)  ;  pour 
the  boiling  milk  into  the  egg,  stirring  all  the  time  to  insure 
a  smooth  custard ;  add  a  bit  of  salt,  with  sugar  and  nut- 
meg and  brandy,  if  you  like  it  and  need  it.  The  milk  is 
said  in  this  way  to  cook  the  egg  just  enough  to  render  it 
digestible.  We  have  known  and  used  this  recipe  in  oft- 
repeated  sickness,  as  well  as  in  health,  and  can  testify  to 
its  worth. 

A  Savory  Breakfast  Custard. — Fill  a  custard  cup 
lightly  with  bread-crumbs,  and,  if  convenient,  add  a  little 
minced  chicken.  It  is  equally  good  A\-ithout.  Beat  an 
egg,  add  a  little  meat,  season  and  pour  the  mixture  into 
the  cup  over  the  crumbs.  Bake  in  the  oven  in  a  pan  of 
hot  water  for  but  a  few  minutes,  as  eggs  must  be  but 
lightly  cooked  to  be  digestible. 

Poached  Eggs. — To  poach  eggs,  drop  them  in  steam- 


WITH   MENUS   AND   RECIPES  93 

ing  water  that  has  just  stopped  boiling,  having  added  suf- 
ficient salt  to  taste  before  putting  the  water  on  to  boil. 
Set  the  water  containing  the  eggs  back  upon  the  stove. 
From  five  to  eight  minutes  will  cook  them  sufficiently. 
Eggs  poached  in  this  way  and  served  on  toast  are  fur- 
ther improved  by  the  addition  of  chicken  broth  slightly 
thickened. 


CEREALS 

/  The  following  cereals  are  all  suitable  for  nursery  use : 
granulated  or  crushed  wheat,  which  is  an  all-year-round 
food,  possessing  no  fat,  and  requiring  cream  to  make  it 
a  perfect  winter  food ;  cornmeal,  a  winter  food,  which 
builds  up  strong  tissues  and  is  useful  in  constipation; 
purified  or  cooked  gluten,  the  latter  of  which  is  always 
ready  for  use;  oat  flour,  from  which  a  delicious  blanc- 
mange can  be  made ;  crushed  barley,  which,  when  prop- 
erly cooked  in  milk  or  water,  is  an  easily  digested  nurs- 
ery food,  and  when  mixed  with  gluten,  half  and  half, 
stirred  into  cold  water,  and  afterward  well  cooked,  is 
extremely  palatable;  farina,  which,  when  subjected  to 
high  heat  in  preparation,  becomes  a  desirable  and  nu- 
tritious food,  used  either  as  a  gruel,  a  porridge,  or  in 
desserts. 

The  list  of  cereal  preparations  to  be  found  for  sale  is 
endless,  but  one  need  not  go  far  to  find  a  few  perfectly 
prepared  foods  of  this  class  that  are  assimilable  when 
properly  cooked,  and  which  will  supply  the  needs  of 
growing  children  in  variety  as  well  as  in  constituents. 
Being  heat-producers,  they  should  be  used  carefully  in 
warm  weather;  white  hominy,  rice,  gluten,  barley,  rye 
and  wheat  preparations  are  the  most  desirable,  as  they 
possess  little  or  no  fat. 

Oatmeal  Gruel. — Four  tablespoonfuls  of  rolled  oats, 


94  DIET   FOR   CHILDREN 

one-half  teaspoonful  of  salt,  one  teaspoonful  of  sugar 
(if  directed  by  the  physician),  two  cupfuls  of  boiling 
water,  two  cupfuls  of  hot  milk  (or  four  cupfuls  of  water 
and  no  milk).  Pour  the  boiling  water  on  the  oatmeal, 
salt  and  sugar,  if  used,  and  cook  in  a  double  boiler  for 
three  hours,  or  cook  in  an  agate  saucepan  for  one  hour, 
stirring  frequently,  if  a  saucepan  is  used,  and  adding 
water  to  the  original  quantity.  Strain  to  remove  the  hulls 
and  add  the  hot  milk,  bringing  all  to  the  boiling-point. 
If  no  milk  is  used,  add  all  the  water  in  the  beginning. 

Oatmeal  and  Graham  Flour  Gruel. — Two  tablespoon- 
fuls  of  oatmeal  and  two  of  Graham  flour,  with  salt,  a 
pint  of  water  and  a  quart  of  milk,  make  a  pleasant 
change  in  gruels.  Cook  the  water,  salt  and  meal  for  one 
hour  in  a  double  boiler  or  steamer ;  then  add  a  quart  of 
milk,  and  scald  or  steam,  according  to  the  vessel  used, 
for  a  few  minutes  only.    Strain  and  keep  cool. 

If  gruels  are  to  be  malted  they  need  not  be  cooked  so 
long  as  for  ordinary  use.  One  hour  in  a  double  boiler, 
or  half  an  hour  in  a  saucepan,  is  sufficient. 

Barley  Gruel  may  be  made  in  the  same  way  as  oat- 
meal gruel,  using  barley  that  has  been  ground  fine  in  a 
coffee-mill. 

Farina  Gruel  is  made  in  the  proportion  of  two  table- 
spoonfuls  of  farina  to  two  cupfuls  of  water  and  two  of 
milk,  with  salt  to  season ;  but  it  does  not  need  long  cook- 
ing, as  it  is  partly  prepared.  Half  an  hour  is  enough  for 
the  whole  process. 

Cream  Gruel. — For  cream  gruel  take  two-thirds  of 
a  pint  of  milk  and  one-third  of  real  cream;  the  milk 
must  be  new;  boil  these  together.  If  cream  will  not 
stand  the  test  of  scalding  it  is  not  fit  for  use;  rub  a 
tablespoonful  of  sifted  flour  to  a  smooth  paste  in  a  little 
cold  milk,  stir  in  and  let  boil  two  or  three  minutes. 
Add  a  mite  of  salt,  -v^ith  sugar  and  V^nill^  flavor,  if 
desired. 


WITH   MENUS   AND   RECIPES  95 

Browned  Flour  Gruel. — This  can  be  made  by  same 
rule  as  the  above,  leaving  out  cream,  though  it  is  better 
with  it.  To  brown  the  flour,  take  a  clean  cast-iron  pan, 
as  it  is  thicker  and  less  liable  to  burn  than  the  ordinary 
pan,  put  in  about  a  pint  of  sifted  wheat  flour,  or  less,  if 
you  are  not  used  to  the  work ;  begin  stirring  with  an  old 
spoon  as  soon  as  it  is  hot  and  continue  slowly,  being 
careful  to  have  it  a  nice  chestnut  brown  when  done. 
This  can  be  bottled  and  kept  for  weeks.  Use  as  much 
as  will  make  it  as  thick  as  ordinary  gruel.  The  best 
medical  authorities  recommend  it  highly  for  nutrition 
and  digestion,  being  especially  useful  in  summer  diseases 
of  stomach  and  bowels. 

Arrowroot  Gruel. — One  tablespoonful  of  arrowroot, 
one-half  teaspoonful  of  salt,  one  cupful  of  milk.  Wet 
the  arrowroot  with  a  little  cold  water,  add  a  cupful  of 
boiling  water  and  boil  ten  minutes;  then  add  the  milk 
and  bring  again  to  the  boiling-point.  Strain  and  keep 
cool. 

Malted  Gruel.  (Adapted  from  Thompson.) — Gruel 
should  be  well  boiled  and  kept  free  from  lumps,  using  a 
strainer  if  necessary.  When  cool  enough  to  swallow, 
add  a  tablespoonful  of  malt  extract  to  a  pint  of  gruel. 
In  a  few  minutes  the  gruel  will  become  thin  from  the 
conversion  of  the  starch  into  maltose.  All  farinaceous 
foods  can  be  treated  in  this  way. 

Oatmeal  Porridge. — ^Three  tablespoonfuls  of  rolled, 
ground  or  crushed  oats,  one  pint  of  boiling  water,  one- 
quarter  teaspoonful  of  salt.  Steam  for  two  hours  or 
longer  in  a  double  boiler. 

Oatmeal  porridge  is  very  appetizing  when  served  cold 
in  mold  shapes,  and  it  will  frequently  be  eaten  in  this 
way  when  it  would  be  refused  if  served  in  any  other 
form.  Variations  may  be  made  by  using  farina,  cracked 
wheat,  browned  rice  (browned  in  the  oven  before  steam- 
ing and  molding),  hominy,  arrowroot,  etc.,  giving  fur- 


96  DIET   FOR    CHILDREN 

ther  change  for  older  children  by  serving  occasionally 
with  fruit  juice  instead  of  cream  or  milk. 

Wheat  Porridge  requires  two  tablespoon fuls  of  wheat 
to  a  pint  of  salted  water,  and  it  should  be  thoroughly 
boiled  or  steamed  in  a  double  boiler,  two  hours  being  tibe 
shortest  time  to  be  allowed  for  the  cooking  of  any  por- 
ridge. 

Hominy  requires  the  same  proportions,  and  should 
be  cooked  for  the  same  length  of  time. 

Commeal  Mush  (to  be  used  warm  or  molded,  for 
supper  or  breakfast,  with  milk  or  a  Httle  good  sirup) 
should  be  cooked  very  carefully  in  a  double  boiler  or 
steamer  for  the  time  given  for  the  cooking  of  all  cereal 
porridges,  and  it  should  be  free  from  lumps  when  done. 
A  very  good  plan  to  follow  when  cooking  cormneal  or 
bran  mush  is  to  sprinkle  the  meal  into  a  saucqian  of 
boiling  water  from  a  fine  sifter,  stirring  all  the  time,  be- 
fore putting  it  into  the  steamer,  as  freedom  from  lumps 
depends  on  the  even  admixture  of  the  water  and  the 
meal. 

Farina  Porridge  requires  three  tablespoonfols  of 
farina  to  a  pint  of  hot  salted  water,  and  should  be  cooked 
at  least  an  hour  in  the  steamer  or  double  boiler. 

Oatmeal  Blanc-Mange. — Put  one  pint  of  water  and 
half  a  teaspoonful  of  salt  into  the  tipper  part  of  a  double 
boiler,  and,  when  the  water  begins  to  boil,  sprinkle  into 
it  a  scant  teacupful  of  rolled  oats  ;  let  boil  bri^y  for  two 
or  three  minutes,  and  tiien  let  it  steam  for  five  or  six 
hours.  Strain  throogh  a  fine  soup  strainer,  leaving  all 
the  husks  behind ;  then  stir  into  it  one-half  pint  of  scalded 
milk.  Add  white  sugar  to  taste,  stir  OTer  the  fire  for  a 
few  minutes,  flavor  with  vanilla  extract,  put  into  cold 
wet  molds  and  set  on  the  ice  or  a  very  cold  place  to 
harden.  Serve  with  cream.  Two  whipped  ^gs  can  be 
added  if  desired  before  turning  the  mixtore  into  the 
molds. 


WITH   MENUS   AND   RECIPES  97 

This  blanc-mange  is  ven*  good  to  give  to  an  invalid. 

Oat  Jelly.  t^Rotch.) — Four  ounces  of  coarse  oatmeal 
are  allowed  to  soak  in  a  quart  of  cold  water  for  twelve 
hours.  The  mixture  is  then  boiled  down  so  as  to  make 
a  pint  and  is  strained  through  a  fine  cloth  while  it  is  hot. 
"\Mien  it  cools  a  jelly  is  formed,  which  is  to  be  kept  on 
ice  until  needed.  DilTerent  proportions  of  this  jelly  can 
be  used,  but  usually  it  is  best  to  begin  with  equal  parts 
of  jelly  and  cow's  milk.  A\'hen  needed,  this  mixture  is 
warmed  and  a  little  salt  is  added. 

MUFFINS,  BREAD,  ETC. 

Cream  Muffins. — To  make  one  dozen,  beat  up  one 
egg  very  light :  mix  it  with  four  tablespoonfuls  of  rich 
sweet  cream,,  a  little  salt,  and  a  scant  half-cupful  of  milk. 
Sift  in  slowly  one  and  a  quarter  cupfuls  of  whole-meal 
flour  and  two  teaspoonfuls  of  a  well-selected  baking- 
powder.  Bake  in  a  very  quick  oven  (about  fifteen  min- 
utes should  suliice),  putting  ver}'  little  batter  into  each 
muffin-pan.  that  the  muffins  may  puff  up  and  be  nearly  all 
crust,  as  they  should  undoubtedly  be  for  the  children's 
table. 

Graham  and  Cornmeal  Muffins  may  be  made  in  the 
same  way,,  using  Graham  or  corn  flour  in  the  place  of 
whole-meal  flour. 

Cornmeal  Muffins  are  delicious  when  made  with 
half  cornmeal  and  half  hominy  (breakfast  hominy,  well 
cooked).  Stir  a  teaspoonful  of  good  butter  into  three- 
quarters  of  a  cup  of  hot  hominy ;  add  the  egg,  salt,  cream 
and  milk :  then  stir  in  three-quarters  of  a  cupful  of  corn 
flour  and  the  baking-powder  and  bake  as  directed  above, 
remembering  to  keep  the  mixture  of  a  consistency  to 
pour  easily,  as  in  this  way  the  muffins  will  be  light  and 
crusty,  instead  of  hea\y  and  indigestible. 

Cornmeal  Mush. — Cornmeal  is  not  used  nearly  so 


98  DIET   FOR   CHILDREN 

much  as  it  should  be  in  the  homes  where  there  are  young 
children.  It  is  very  wholesome  for  any  one,  young  or 
old ;  and  children  often  like  it  at  breakfast,  with  cream. 

To  make  cornmeal  mush,  take  a  pint  of  cornmeal 
mixed  with  a  pint  of  milk  and  a  teaspoonful  of  salt; 
put  this  into  nearly  a  quart  of  boiling  water,  let  it  boil 
half  an  hour  or  longer,  stirring  often.  Cook  in  a  double 
boiler  or  a  boiler  with  a  copper  bottom. 

Bread. — Well-made  home-made  bread  is  infinitely 
preferable  to  ordinary  baker's  bread.  It  should  be  at 
least  one  day  old  and  should  be  thoroughly  baked. 

The  gluten  advised  above  absorbs  more  water  than 
ordinary  starchy  flours  and  needs  less  yeast.  Brewer's 
yeast,  which  gives  a  good  flavor  on  account  of  the  hops 
used,  or  good  home-made  yeast,  is  not  undesirable,  but 
in  these  busy  days  no  one  need  hesitate  to  save  time  and 
trouble  by  using  the  commercial  compressed  yeast  of 
deservedly  good  repute,  as  it  answers  every  purpose. 
Heated  milk  may  be  used  for  mixing  instead  of  water, 
if  preferred,  but  a  very  good  bread  may  be  made  very 
easily,  as  follows,  according  to  a  recipe  given  by  a  cook 
who  learned  her  art  in  Ireland.  Her  method  reverses 
the  usual  directions  in  regard  to  the  temperature  of  the 
oven,  which,  judging  from  the  delicious  results,  is  a  very 
sensible  procedure.  The  ease  with  which  the  bread  is 
made  will  commend  it  to  the  busy  housewife.  Begin  in 
the  morning: 

Flour,  three  quarts,  sifted  in  a  large  bowl ; 

Salt,  two  heaping  tablespoon  fuls ; 

Sugar,  four  heaping  tablespoonf uls ; 

Water,  or  milk  and  water,  two  quarts,  lukewarm ; 

Yeast,  one  cake ; 

Lard,  three  heaping  tablespoonfuls. 

Put  the  salt,  sugar  and  lard  into  the  flour,  and  rub  the 
lard  fine  by  crumbling  it  lightly  between  the  hands.  Use 
warmed  flour,  especially  in  winter.    Flour  should  always 


WITH   MENUS   AND   RECIPES  99 

be  warm  for  best  results  in  baking.  A  good  plan  is  to 
keep  constantly  on  hand  near  the  fire  a  bag  or  covered 
pan  of  well-dried  flour  for  bread,  cake  or  biscuit.  Dis- 
solve the  yeast  in  the  warm  water  and  pour  it  over  the 
flour,  mixing  with  the  hands;  then  sift  in  gradually  a 
quart  or  more  of  flour,  adding  until  the  dough  can  be 
turned  out  on  the  board.  Knead  lightly  from  ten  to  fif- 
teen minutes,  adding  flour  until  the  loaf  does  not  stick 
to  the  board.  Put  it  back  in  the  bowl,  cover  lightly  and 
let  it  rise  in  a  temperature  of  about  seventy-five  degrees 
Fahrenheit  for  three  hours.  Cut  into  loaves  and  put 
into  buttered  pans,  letting  them  rise  on  the  rack  above 
the  range,  or  in  a  place  of  equal  temperature,  for  half 
an  hour,  when  they  will  be  ready  to  be  placed  in  a  mod- 
erately quick  oven.  After  half  an  hour,  as  the  bread 
rises  in  the  oven,  increase  the  heat  slowly  to  the  end  of 
the  time  required  to  bake  the  loaves.  The  time  to  be 
allowed  for  baking  an  average-sized  loaf  is  one  and  a 
quarter  hours.  The  usual  plan  in  baking  bread  is  to  be- 
gin with  a  temperature  of  four  hundred  degrees  Fahren- 
heit, gradually  lowering  to  two  hundred  and  fifty  de- 
grees Fahrenheit,  with  the  frequent  result  of  a  loaf  of 
bread  that  is  soggy  in  the  inside  and  very  hard  on  the 
outside.  In  the  above  method  the  reverse  is  the  case. 
The  result  should  be  dry,  well-baked,  evenly  browned 
loaves  of  bread,  that  still  retain  enough  moisture  to  keep 
them  as  they  should  be. 

The  use  of  bread  made  from  the  whole  grain  meal 
should  be  encouraged  for  children,  for  the  following  rea- 
sons: they  must  be  restricted  in  a  meat  diet,  therefore 
such  bread  supplies  a  much-needed  addition;  it  contains 
forty  instead  of  twenty  per  cent,  of  gluten  and  contains 
twice  as  large  a  proportion  of  certain  salts — chiefly  phos- 
phates— as  white  bread  ;  it  contains  also  the  laxative  fatty 
matter  on  which  great  dependence  is  placed  when  ar- 
ranging a  dietary  for  children. 


100  DIET   FOR   CHILDREN 

Points  to  remember  in  buying  flour  and  baking  bread 
are  that  a  good  bread  flour  does  not  cake  in  the  hand 
when  squeezed,  that  kneading  must  be  done  lightly,  to 
keep  the  bread  porous,  and  that  the  temperature  for  the 
rising  of  the  sponge  should  be  from  seventy  to  eighty 
degrees  Fahrenheit,  not  higher. 

The  use  of  bread  may  begin  in  the  nursery  as  early  as 
twelve  months,  if  a  sufficient  number  of  teeth  are  pres- 
ent, which  should  be  the  case  at  this  age.  Doctor  Rotch 
says,  "Good  butter  on  the  bread  may  usually  be  allowed 
at  sixteen  months." 

In  some  form,  at  the  ages  indicated,  bread  or  biscuit 
should  be  given  at  each  meal — i.  e.,  stale  bread  or  crust 
of  French  bread,  zwieback,  toast  and  Graham  bread,  or 
soda,  oatmeal,  Graham,  gluten,  or  educator  biscuit.  These 
are  all  permissible  when  they  can  be  chewed  thoroughly. 
Oatmeal  and  Graham  biscuit  belong  to  laxative  foods, 
and  should  be  used  accordingly.  Jerome  Walker,  M.  D., 
says  in  regard  to  this  subject  that  "probably,  with  the 
exception  of  candy,  no  article  that  is  eaten  is  so  much 
abused  as  the  animal-cracker.  Before  these  crackers  were 
introduced  children  were  content  with  a  few  butter,  soda, 
milk,  or  even  ordinary  sweet  crackers  at  one  time,  but 
now  the  child  is  anxious  to  eat  a  number  of  animals. 
The  cracker-maker,  detecting  this  propensity  in  children, 
furnishes  a  wonderful  assortment  of  animals,  and  the 
child  is  eager  to  eat  one,  at  least,  of  each  kind  purchased. 
The  mother  thinks  these  animals  are  so  nice  for  the  chil- 
dren to  play  with  that  frequently  she  sends  out  for  a  half- 
pound  or  a  pound,  and  she  often  gives  all  to  the  child  to 
keep  him  quiet  as  he  is  trundled  along  in  his  carriage. 
What  is  the  consequence  of  so  much  sugar  and  starch? 
It  perverts  the  appetite,  teaches  the  child  to  reject  soups, 
broths,  bread  and  butter,  and  milk,  and  to  prefer  sweets 
and  pastries,  and  also  induces  starchy  dyspepsia." 
_  The  use  of  zwieback  (twice-baked  bread)  can  be  thor- 


WITH   MENUS   AND   RECIPES  101 

oughly  recommended.  It  possesses  the  advantage  of  be- 
ing more  easily  digested  than  ordinary  bread  on  account 
of  the  double  baking. 

The  following  recipe  may  be  used  for  zwieback,  for  a 
change  from  that  made  from  ordinary  home-made  bread : 

Moravian  Cake. — This  is  best  when  started  in  the 
morning,  unless  the  last  rising  can  be  attended  to  very 
early  in  the  morning.  If  this  can  be  done,  set  the  sponge 
about  five  o'clock  in  the  evening,  using  one  cup  of  pota- 
toes mashed  in  one  cup  of  the  water  in  which  they  were 
boiled,  one  cup  of  sugar,  one-half  cake  of  yeast  dissolved 
in  a  little  warm  water,  with  flour  enough  to  make  a  thick 
batter.  Cover  and  keep  in  a  warm  place  (about  eighty 
degrees  Fahrenheit)  ;  beat  occasionally  during  the  eve- 
ning, and  at  ten  or  eleven  o'clock  mix  in  the  batter  one 
cup  of  sugar,  three  eggs  and  three-quarters  of  a  cup  of 
lard  and  butter,  a  pinch  of  cinnamon  and  enough  flour  to 
stiffen,  kneading  it  well  into  a  dough  that  will  not  stick 
to  the  sides  of  the  bowl.  Leave  it  well  covered,  in  a  tem- 
perature of  seventy  degrees  to  seventy-five  degrees  Fah- 
renheit, until  early  in  the  morning,  shape  into  loaves  or 
any  form  desired,  let  rise  for  half  an  hour,  spread  the 
cake  with  a  sauce  made  of  a  cup  of  sugar,  one  tablespoon- 
ful  of  hot  water,  a  small  piece  of  butter  and  enough  cin- 
namon to  darken  the  sauce,  and  bake  in  a  moderate  oven. 

The  above  may  be  used  as  sweet  bread,  cake  or  toast. 
By  cutting  it  into  thin  slices,  buttering  it  lightly  and 
browning  delicately  in  the  oven,  you  have  a  delicious 
change  for  the  frequently  stereotyped  nursery  menu. 

A  word  of  caution  should  be  heeded  when  making 
toast.  It  should  be  done  in  such  a  manner  as  to  dry  it 
thoroughly  in  the  middle  before  browning  takes  place. 
Soggy,  quickly  made  toast  is  decidedly  not  allowable  in 
the  nursery. 

A  simple  sponge  or  tea  cake  may  be  used  occasionally, 
when  given  with  moderation  to  children  over  five,  either 


102  DIET  FOR  CHILDREN 

in  the  form  of  lady-fingers,  or  as  the  ordinary  sponge  or 
tea  cake  made  by  the  average  cook.  It  must  be  well 
baked,  not  fresh,  and  should  be  just  as  light  and  porous 
as  good  bread  should  be,  not  notably  moist,  nor  rich, 
nor  full  of  fruit. 

Meats. — ^The  best  portions  of  beef  for  nursery  use 
are  from  the  loin  for  broiling,  and  from  the  neck,  rump, 
or  first  and  second  cut  of  the  round  for  other  uses,  which 
will  be  indicated.  This  selection  is  independent  of  joints 
for  roasting  or  boiling.  Either  a  sirloin,  porterhouse  or 
tenderloin  steak  is  most  suitable  for  broiling,  and  it 
should  be  cut  from  one  to  two  inches  thick — two  inches  is 
better — to  keep  the  meat  juicy.  Trim  off  the  fat,  wipe 
with  a  clean  damp  cloth,  place  in  a  heated  wire  broiler 
which  has  been  greased  to  prevent  sticking  and  hold 
directly  over  a  glowing  bed  of  coals.  A  live  fire  is  neces- 
sary, not  one  that  has  begun  to  cool.  The  steak  should 
be  turned  five  or  six  times  during  the  first  minute,  that 
the  outer  sealing  may  be  quickly  done;  then  the  broiler 
must  be  held  farther  away  and  the  meat  finished  more 
slowly,  turning  at  this  stage  once  every  half  minute  until 
the  meat  is  done.  It  should  be  pink  and  juicy  inside,  but 
not  raw.  Seven  to  ten  minutes  over  a  good  fire  will 
usually  cook  to  perfection  a  steak  from  an  inch  and  a 
half  to  two  inches  thick.  Have  the  plate  upon  which  it 
is  to  be  served  warm  (not  hot),  season  the  meat  with  salt 
and  use  care  in  handling  it  that  the  surface  may  not  be 
broken  and  the  juice  lost.  For  nursery  use,  salt  is  the 
only  condiment  allowable.  Never  use  melted  butter  on 
the  meat;  all  the  butter  required  by  children  should  be 
taken  as  cold  as  possible  upon  the  bread  that  is  eaten, 
not  upon  meat  or  vegetables  (except  in  cream  sauce,  as 
indicated  elsewhere),  if  freedom  from  indigestion  is  de- 
sired. When  broiling  thin  steaks,  or  a  tenderloin  which 
may  not  be  very  juicy  or  of  good  flavor,  it  is  a  good 
plan  to  lay  a  thin  piece  of  round  steak  upon  both  sides 


.WITH   MENUS   AND   RECIPES  103 

of  the  tenderloin  before  broiling,  and  thus  get  a  delicious 
steak,  discarding  the  outer  pieces,  the  juice  of  which  has 
entered  the  middle  steak. 

Cooked  scraped  beef  makes  an  acceptable  change,  or 
raw,  when  allowed  by  the  family  physician,  and  it  may  be 
used  at  an  earlier  age  than  meat  is  usually  given.  Use 
a  thick  cut  from  the  tender  part  of  the  round  or  rump, 
scrape  off  the  pulp  with  a  silver  knife,  rejecting  the 
tough  fiber  and  mold  it  into  cakes  about  an  inch  thick; 
then  broil  on  an  oyster  broiler  as  you  would  an  ordinary 
steak.  When  for  any  reason  it  is  inconvenient  or  impos- 
sible to  broil  a  steak  or  scraped  meat,  heat  thoroughly  a 
thick  iron  or  steel  pan,  sprinkle  salt  over  it  to  prevent 
sticking,  and  cook  the  meat  in  the  same  manner  as  if 
using  a  solid  broiler,  turning  with  a  knife  or  spoon,  not 
a  fork,  that  no  juice  may  escape.  Turn  quickly  at  first 
and  have  the  pan  scorching  hot,  then  moderate  the  heat 
and  finish  more  slowly.  Very  good  results  may  be  ob- 
tained in  this  way.  Do  not  put  fat  into  the  pan,  as  is  so 
frequently  done. 

The  above  directions  apply  as  well  to  the  broiling  or 
panning  of  lamb-  and  mutton-chops,  which  should  be  cut 
thick  and  be  well  trimmed.  It  requires  from  four  to  six 
minutes  to  cook  a  chop  one  inch  thick. 

Boiled  Meats, — ^When  boiled  meat  is  desired,  use 
water  that  is  boiling  rapidly  to  seal  the  meat,  as  one  of 
the  first  results  of  putting  meat  into  water  that  does  not 
boil  is  that  some  of  the  valuable  ingredients  of  the  meat 
pass  into  the  water.  By  having  the  water  boiling  rapidly 
this  is  prevented,  and  by  continuing  the  boiling  for  five 
minutes  the  meat  has  a  protective  covering  formed  about 
it  that  keeps  it  juicy  and  nutritious.  It  should  then  be 
cooked  at  a  considerably  lower  temperature,  about  one 
hundred  and  sixty  degrees  Fahrenheit.  It  may  be  a 
h'ttle  higher,  but  should  not  be  much  less.  This  method 
applies  to  boiling  poultry  whole,  as  well  as  to  beef,  lamb 


104  DIET   FOR   CHILDREN 

or  mutton.  When  boiling  beef,  allow  from  twenty  to 
forty  minutes  to  the  pound,  according  to  the  quality  of 
the  beef.  For  a  boiled  leg  of  lamb  or  mutton,  allow  fif- 
teen minutes  to  the  pound. 

Meat  Stews. — A  dainty  and  wholesome  little  meat 
stew  may  be  made  for  the  nursery  as  follows:  cut  a 
tender  piece  of  beef,  lamb  or  mutton  into  small  squares, 
rejecting  all  fat;  just  cover  it  with  boiling  water  and 
allow  it  to  simmer  until  very  tender,  adding  in  the  begin- 
ning either  a  bit  of  onion,  a  sprig  of  parsley,  a  stalk  of 
celery,  a  few  leaves  of  spinach,  or  a  few  small  pieces 
of  cauliflower  for  flavoring,  and  add  a  very  few  small 
squares  of  potato;  season  with  salt  when  nearly  done. 
If  the  child  for  whom  this  is  prepared  likes  the  vege- 
tables mentioned,  and  is  old  enough,  they  may  simply 
be  cut  into  small  pieces;  if  not,  they  should  be  pressed, 
when  tender,  through  a  puree  sieve.  Zwieback,  broken 
into  small  pieces  (mere  crumbs),  is  a  very  nice  addition 
to  either  a  stew  of  this  description  or  to  the  broths  which 
frequently  take  the  place  of  meat  for  very  young  chil- 
dren just  beginning  on  a  mixed  diet.  A  stew  of  this 
character,  a  dish  of  spaghetti,  good  bread  and  butter 
and  some  light  dessert,  like  cup  custard,  will  make  a  sat- 
isfactory dinner  menu  for  a  four-year-old.  The  stew  in 
this  menu  supplies  the  salt-giving  food  required. 

Roast  Beef. — Roast  beef,  when  used  for  children, 
should  be  rare  and  lean,  with  dish  gravy  from  which  all 
fat  has  been  removed.  If  best  results  are  desired,  when 
roasting  either  beef,  mutton  or  fowl,  see  that  the  oven 
is  very  hot  to  begin  with,  cooling  it  slightly  after  the 
sealing  of  the  surface  has  been  done;  then  baste  care- 
fully, or  use  a  double  pan,  allowing  fifteen  minutes  to  a 
pound  for  rare  meats,  twenty  for  well  done. 

Sweetbreads. — Genuine  sweetbreads  are  allowable 
in  the  nursery  as  well  as  in  invalid  dietaries,  as  they  are 
readily  digested.   They  must  be  prepared  in  a  manner  suit- 


WITH   MENUS   AND   RECIPES  105 

able  for  children.  As  soon  as  they  come  from  the  market 
they  should  be  cleaned  and  parboiled.  To  clean,  cut  off  all 
fat,  bruised  parts,  etc.,  and  wash  quickly  in  cold  water; 
boil  in  a  granite  saucepan  from  fifteen  to  twenty  minutes, 
using  boiling  salted  water  at  first ;  then  -cool  and  put  away 
until  needed.  To  complete  cooking  them  for  children, 
cut  them  into  small  squares  and  stew  them  carefully  in 
a  sauce  prepared  as  follows:  rub  a  teaspoonful  of  good 
butter  into  a  tablespoonful  of  flour,  using  one  cup  of 
milk  or  cream ;  heat  the  milk  in  a  double  boiler,  add  the 
thickening  (stirring  it  in  carefully),  the  sweetbreads  and 
a  little  salt.  Stir  continuously  until  both  sauce  and  sweet- 
breads are  cooked,  which  will  be  in  about  fifteen  minutes 
— in  ten  if  made  in  a  single  saucepan.  The  double  one 
is  preferable,  as  it  prevents  scorching.  Any  sauce  con- 
taining milk  and  flour  should  be  made  in  a  double  boiler 
or  in  a  saucepan  fitted  into  the  top  of  a  tea-kettle.  Care 
must  be  taken  to  cook  the  sweetbreads  the  required  time 
only,  as  longer  cooking  is  likely  to  harden  them.  French 
peas,  if  tender,  may  be  used  with  these  for  children  over 
five  when  digestion  is  normal.  A  little  beef  broth,  sweet- 
breads, either  prepared  as  above  or  broiled,  with  peas  or 
stewed  celery,  bread  and  butter,  boiled  rice  and  a  simple 
dessert  would  be  a  satisfactory  menu  for  the  age  men- 
tioned. 

Eggs. — Eggs  are  a  desirable  substitute  for  meat  at 
any  time,  and  as  an  article  of  diet,  when  properly  cooked, 
give  concentrated  nutriment.  They  may  be  prepared  in 
a  variety  of  ways,  with  or  without  the  addition  of  other 
foods,  but  for  nursery  use  the  plain  boiled  egg  is  most 
desirable.  Care  must  be  taken  to  have  them  perfectly 
fresh,  as  it  is  of  great  importance  that  stale  eggs  should 
not  be  used.  A  fresh  egg  will  sink  in  salt  water  (one 
tablespoonful  of  salt  to  ten  of  water)  and  in  proportion 
to  its  age  it  approaches  the  surface.  Every  woman  thinks 
she  can  cook  an  egg,  no  matter  how  unskilled  she  may  be 


106  DIET   FOR   CHILDREN 

in  other  branches  of  cooking,  yet  it  is  perhaps  the  least 
understood  of  all  processes  of  making  foods  digestible  by 
proper  treatment.  The  usual  method  is  to  drop  the  egg 
in  boiling  water,  which  is  allowed  to  continue  boiling  for 
two,  three  or  four  minutes,  according  to  the  taste  of  the 
consumer.  The  result  is  either  an  almost  raw  egg  or  one 
with  a  hard  white  and  uncooked  yellow,  and,  generally 
speaking,  the  whole  egg,  when  cooked  in  this  way,  is 
tough  and  indigestible,  unless  it  is  eaten  almost  raw. 
Sufficient  boiling  water  (about  a  quart)  should  be  set 
aside  for  a  few  moments,  when  it  will  be  of  the  tempera- 
ture required.  It  should  then  be  poured  over  several 
eggs  in  a  good-sized  saucepan,  which  should  be  covered 
and  set  back  upon  the  range  from  eight  to  twelve  min- 
utes, according  to  whether  they  are  liked  very  soft  or 
not.  These  eggs  are  milky-looking,  soft,  cooked  all  the 
way  through  and  are  easily  digested.  Doctor  Thompson 
gives  an  excellent  way  for  cooking  eggs,  as  suggested  by 
Henry.*  Immerse  a  teacup  in  boiling  water  until  it  be- 
comes thoroughly  heated.  It  is  then  removed  and  the 
egg  is  broken  and  dropped  into  it,  and  the  cup  may  be 
wrapped  in  a  cloth.  Sufficient  heat  is  retained  by  it  to 
cook  the  egg  without  water  and  to  remove  any  raw  taste. 

The  white  of  egg,  when  eaten  raw,  diluted  with  water 
or  milk,  is  easily  absorbed,  and  is  a  valuable  food  in  gas- 
tric disorders. 

Fish, — Fish,  if  fresh  and  of  the  right  kind,  is  an  ex- 
cellent food  for  the  nursery.  It  is  of  great  nutritive 
value  and  is  less  stimulating  than  meat.  Being  digested 
more  rapidly,  it  is  necessary  to  consider  this  when  esti- 
mating quantities  for  a  child's  dinner.  A  larger  portion 
should  be  served  than  would  be  given  if  meat  were  used. 
Broths  should  always  be  used  after  five  years  to  supple- 
ment a  child's  dinner  when  fish  is  given  instead  of  meat. 

♦  W.  Gilman  Thompson,  M.D.,  Practical  Dietetics. 


.WITH  MENUS  AND  RECIPES  Ibf 

Children  who  are  unable  to  take  much  active  exercise 
should  have  fish  and  broths  more  frequently  than  meat, 
as  fish  is  especially  indicated  for  persons  of  sedentary 
habits. 

Fish  should  be  scaled  and  cleaned  as  soon  as  they  come 
from  market,  washed  quickly  and  put  in  a  cool  place,  not 
on  ice,  but  near  it,  if  possible.  The  white-fleshed  fish 
are  the  only  kind  to  be  considered  in  this  connection  and 
the  flesh  should  be  firm  and  hard.  If  it  is  flabby  it  is  un- 
fit for  use  for  child  or  adult.  The  German  method  of 
selling  fish  alive  might  well  be  introduced  in  this  country. 

For  nursery  use  it  may  be  boiled,  creamed,  baked  or 
broiled — never  fried.  It  should  be  served  plain,  or  with 
a  sauce  made  of  cream  or  milk  as  directed  for  sweet- 
breads. The  well-beaten  yolk  of  an  &gg  may  be  added 
to  this  sauce  after  removing  from  the  fire. 

To  cream  fish  it  must  be  flaked,  the  bones  removed 
very  carefully,  and  then  boiled  gently  for  twenty  min- 
utes, seasoned  with  salt  and  added  to  the  cream  sauce 
mentioned. 

For  broiling,  turn  the  flesh  side  to  the  fire  first,  then 
the  skin,  taking  care  not  to  scorch  the  latter,  which  is 
very  quickly  done  if  care  is  not  taken. 

Oysters. — The  soft  part  of  oysters  may  be  freely 
used  in  the  nursery  for  children  over  three  years  of  age. 
They  are  very  nutritious,  and  are  greatly  desired  as  an 
appetizer  and  for  variety.  The  soft  part  is  easily  di- 
gested and  may  be  given  raw  to  any  child  who  takes 
meat  and  broths.  The  juice  may  be  given  earlier,  in 
small  quantity,  but  it  is  a  frequent  occurrence  for  a  child 
under  five  to  refuse  to  eat  oysters  offered  in  any  way. 
They  are  a  very  acceptable  addition  to  an  ordinary  milk 
soup  when  chopped  fine,  after  the  hard  part  has  been 
removed.  Care  must  be  exercised  as  to  season ;  they  are 
frequently  placed  on  the  market  before  they  are  in  good 
condition,  and  just  as  frequently  they  are  kept  for  sale 


108  DIET   FOR  CHILDREN 

longer  than  is  desirable.  The  season  is  supposed  to  be 
from  September  to  April,  but  it  is  safer,  for  children,  to 
consider  it  from  October  to  March,  unless  cold  weather 
has  come  early  or  continues  exceptionally  late. 

Squabs,  Chicken,  etc. — Squabs,  partridge,  pheasant, 
chicken  and  turkey  may  be  used  alternately  with  beef 
and  mutton  menus  for  dinner  after  five  years.  Squabs 
and  chickens  should  be  stewed  or  broiled  and  the  most 
tender  parts  selected  for  young  children ;  the  white  meat 
of  roast  chicken  or  turkey  may  be  given,  if  minced  fine, 
to  children  under  five  about  three  times  a  week.  Part- 
ridge and  pheasant  should  be  broiled  and  the  breast  used 
in  the  same  way. 

Creamed  Chicken. — Two  cups  of  cold  chicken  cut 
into  small  pieces,  one  cup  of  chicken  stock,  one  cup  of 
milk  or  cream,  two  tablespoon fuls  of  butter,  one  heaping 
tablespoonful  of  flour,  salt  and  pepper.  Cook  the  butter 
and  flour  together  in  the  chafing  dish ;  add  the  stock  and 
milk  and  stir  until  smooth ;  put  in  the  chicken ;  salt  and 
pepper  and  cook  three  minutes  longer. 

Blanquette  of  Chicken. — One  pint  of  cold  chicken 
cut  in  dice  or  small  pieces,  one  tablespoonful  of  butter, 
one  heaping  tablespoonful  of  flour,  one-half  cup  of  white 
stock,  yolk  of  two  eggs,  one-half  cup  of  cream,  parsley, 
salt,  pepper,  lemon,  nutmeg.  Stir  the  butter  into  the 
flour;  before  it  browns  add  the  stock;  stir  a  minute;  add 
a  little  lemon  juice,  white  pepper,  salt,  slight  grating  of 
nutmeg  and  cream;  boil  up  once  and  add  the  chicken 
(use  the  low  heat  and  simmer  eight  minutes  if  using  elec- 
tricity) ;  then  add  the  eggs  well  beaten ;  stir  in  chopped 
parsley  and  serve  at  once. 

Scrambled  Eggs. — Five  eggs,  one  tablespoonful  of 
butter  and  one  teaspoonful  of  salt.  Beat  the  eggs  in  a 
bowl  enough  to  blend  the  white  and  yolks ;  melt  the  but- 
ter and  turn  in  the  eggs ;  stir  until  thick  and  smooth ; 
season  with  the  salt  and  white  pepper. 


>VITH   MENUS   AND   RECIPES  109 

Scrambled  Eggs  with  Tomato. — Five  eggs,  cupful 
of  tomato,  salt.  To  the  eggs,  started  as  before,  add  a 
cupful  of  canned  tomato,  drained  and  chopped  fine. 
Serve  directly  from  the  pan  into  hot  plates.  Chopped 
ham  or  bacon  (in  place  of  oysters  or  tomatoes)  makes 
an  appetizing  dish. 

Plain  Omelet. — Four  eggs,  four  tablespoonfuls  of 
milk,  walnut  of  butter.  Break  the  eggs  into  a  bowl  with 
the  milk  and  whip  thoroughly ;  put  the  butter  in  the  chaf- 
ing dish,  and  when  very  hot  run  the  eggs  into  it,  allow- 
ing it  to  cook  until  thick;  use  a  thin-bladed  knife  to 
loosen  it  from  the  bottom,  but  do  not  stir  it ;  when  done, 
carefully  roll  the  edges  over  until  all  rolled  up.  Serve  on 
a  hot  plate. 

Stirred  Eggs.— -One  gill  of  chicken  gravy,  five  eggs, 
one  tablespoonful  of  butter,  one  tablespoonful  of  minced 
parsley,  one-half  teaspoon ful  of  salt.  To  the  melted 
butter  add  the  gravy,  and  when  hissing  hot  stir  in  the 
beaten  eggs  until  they  thicken;  season  and  sprinkle  with 
minced  parsley.    Serve  on  toast. 

Salt  Codfish. — One-half  pint  of  desiccated  codfish, 
two  tablespoonfuls  of  butter,  one  tablespoonful  of  flour, 
one  gill  of  cream.  Put  the  butter  into  the  chafing  dish; 
when  melted  add  the  flour,  stirring  constantly;  then  put 
in  the  codfish,  which  has  been  previously  soaked  for  an 
hour  in  tepid  water;  add  the  cream  and  let  all  simmer 
ten  minutes,  stirring  constantly. 

Chicken  Halibut. — One  cupful  of  cold  boiled  hali- 
but, two  hard-boiled  eggs,  one  cup  and  a  half  of  milk, 
butter  size  of  an  egg,  crumbs  of  four  biscuits  (crackers), 
salt.  Shred  the  halibut  with  a  fork;  put  the  milk  into 
the  food  pan  with  hot  water  below,  and  let  it  come  to 
a  boil ;  add  butter  and  salt,  then  the  cracker  crumbs,  and 
lastly  the  halibut ;  let  it  cook  five  minutes,  then  add  the 
eggs  chopped  fine,  and  serve  on  a  hot  platter  with  bits 
of  buttered  toast. 


110  DIET   FOR   CHILDREN 

Stewed  Oysters. — Two  dozen  good-sized  oysters, 
one  and  one-half  pints  of  milk,  a  walnut  of  butter  and 
one-half  teaspoon ful  of  salt.  Boil  the  milk  in  chafing 
dish;  add  the  oysters,  butter  and  salt;  allow  it  just  to 
come  to  a  boil,  then  serve.    Above  is  sufificient  for  four. 

Creamed  Oysters. — One  pint  of  milk,  one-half  table- 
spoonful  of  butter,  one-half  tablespoonful  of  flour,  one- 
half  teaspoonful  of  salt,  one  pint  of  oysters,  nutmeg. 
When  the  milk  boils,  stir  into  it  the  butter  into  which  the 
flour  has  been  rubbed;  season  with  a  slight  grating  of 
nutmeg,  and  salt;  when  creamy,  add  the  oysters  without 
their  liquor;  allow  them  to  be  just  heated  through,  and 
serve  on  thin  strips  of  buttered  toast. 

Pan  Roast. — One  dozen  large  oysters,  one-half  pint 
of  oyster  liquor,  one  tablespoonful  of  butter,  salt.  Melt 
the  butter  in  the  chafing  dish,  and  as  it  creams  add  the 
oysters,  liquor  and  salt ;  cover  and  cook  about  two  min- 
utes. Put  six  of  the  oysters  on  a  thin  slice  of  toast,  with 
sufficient  liquid  to  moisten  the  toast,  and  serve. 

Sweetbreads  with  Peas. — Can  of  peas,  three  small 
sweetbreads,  one  teaspoonful  of  butter,  one-half  pint  of 
stock  broth,  celery  leaf,  salt,  one-half  teaspoonful  of 
brown  flour.  Stand  the  sweetbreads  in  cold  water  for 
an  hour;  then  parboil  and  remove  rough  edges,  mem- 
branes, sinews,  etc. ;  put  in  cold  water  and  keep  on  ice 
until  wanted;  put  into  the  chafing  dish  the  butter  and 
the  sweetbreads.  When  the  butter  has  been  absorbed 
add  one-half  pint  of  stock  and  the  celery  leaf,  chopped 
fine,  the  salt  and  browned  flour;  turn  the  sweetbreads; 
when  the  same  is  reduced  one-half  it  is  ready;  when 
cooking,  open  a  can  of  green  peas ;  warm  thoroughly  in 
the  chafing  dish ;  put  in  salt  and  a  tablespoonful  of  butter. 
Serve  peas  and  sweetbreads  together. 

Lamb  with  Tomato. — One  pint  of  lamb  stock,  one- 
half  pint  of  canned  tomato  chopped  fine,  one  pint  of  cold 
Iamb  cut  in  dice,  one  tablespoonful  of  butter,  one  tea- 


WITH   MENUS   AND   RECIPES  111 

spoonful  of  onion  juice,  and  salt.  Boil  the  stock,  then 
add  the  butter,  salt,  onion  and  tomato ;  boil  and  then  put 
in  the  lamb  and  simmer  a  few  minutes. 

Lamb  Chops. — Small  lamb  chops,  butter,  salt,  rub 
inside  of  chafing  dish  with  butter ;  let  it  get  very  hot,  so 
it  will  at  once  sear  the  chops  and  prevent  the  escape  of 
the  juice.    Turn  them  often  while  cooking. 

Fricassee  of  Dried  Beef. — One  cup  of  beef  finely 
chopped,  one  tablespoonful  of  butter,  two  eggs,  one-half 
pint  of  milk.  Melt  the  butter  in  the  milk ;  add  the  beef 
and  cook  five  minutes,  then  put  in  the  beaten  eggs,  slowly, 
and  stir  until  the  sauce  is  thick.    Serve  on  toast. 

Dried  Beef. — One-half  pound  of  dried  beef,  -  two 
tablespoonfuls  of  butter,  one-half  pint  of  milk,  one  table- 
spoonful  of  flour.  Put  the  butter  in  the  chafing  dish  and 
add  the  beef ;  fry  until  brown,  then  add  the  milk ;  cream 
the  flour  with  a  little  cold  milk,  then  stir  it  in.  Serve 
on  toast. 

Creamed  Potatoes. — One  pint  of  cold  potatoes  cut 
in  cubes  or  thin  slices,  milk,  one  tablespoonful  of  butter, 
one-half  tablespoonful  of  chopped  parsley.  Put  the  po- 
tatoes in  the  chafing  dish,  cover  with  milk  and  cook  until 
the  milk  is  absorbed ;  then  add  the  butter,  salt,  pepper  and 
parsley.    Stir  a  few  moments  and  serve. 

THE  USE  OF  VEGETABLES  IN  THE  NURSERY 

Spinach. — Spinach,  which  is  a  wholesome  vegeta- 
ble when  properly  cooked,  acts  as  a  useful  aperient  and 
is  frequently  prescribed  for  habitual  constipation.  It 
should  be  well  cleaned,  cooked  in  an  abundance  of  salted 
boiling  water,  and  for  young  children  pressed  through  a 
puree  sieve.  It  may  be  served  with  or  without  a  little 
cream.  When  prepared  in  this  manner  it  will  produce 
no  irritation,  and  is  a  vegetable  that  may  be  used  frc- 


112  DIET   FOR   CHILDREN 

quently  in  nursery  menus,  in  broths  or  alone.  It  may  be 
used  for  children  two  and  a  half  years  old. 

Onions. — The  onion  is  valuable  in  several  ways.  It 
adds  flavor  to  foods  and  is  slightly  laxative.  The  French 
consider  a  puree  of  onions  a  great  restorative  in  debility 
of  digestion.  Either  the  Spanish  or  Bermuda  onion  is 
preferable  for  the  nursery.  It  should  be  boiled  tender 
in  stock  or  water  and  served  with  cream  sauce,  or  baked, 
wrapped  in  a  buttered  paper,  in  a  moderately  heated 
oven.  When  made  into  a  puree  it  is  a  satisfactory  addi- 
tion to  a  dinner  consisting  partly  of  starchy  foods,  like 
rice  or  potatoes,  supplying  the  fat  necessary  for  these 
vegetables  in  the  butter  added  to  the  milk  or  cream  in 
the  sauce  to  be  used  with  the  puree.  As  onions  belong 
to  the  variety  of  vegetables  that  contain  little  starch  or 
sugar,  a  sweet  dessert,  like  wine  jelly,  should  be  used 
with  any  menu  calling  for  this  vegetable.  They  may 
be  used  with  care  for  children  over  three,  watching  for 
individual  idiosyncrasies. 

Celery. — Celery  is  both  wholesome  and  digestible  if 
in  good  condition.  It  may  be  eaten  uncooked,  by  chil- 
dren over  six,  in  very  small  quantities,  as  a  single  tender 
slip  at  dinner,  and  this  well  scraped,  unless  from  the 
heart  of  the  stalk.  The  outer  stalks  should  all  be  scraped 
to  free  them  from  the  indigestible  covering  of  cellulose 
or  woody  portion,  which  is  harmful  for  even  an  adult. 
For  general  use  in  the  nursery  it  should  be  stewed.  Care 
should  be  taken  to  use  the  water  also  in  which  the  celery 
has  been  boiled.  This  may  be  done  by  giving  it  as  a 
broth,  or  by  using  it  in  making  the  sauce  to  serve  with 
the  celery. 

Stewed  Celery. — Cut  ofif  the  tops  of  a  bunch  of 
celery,  putting  aside  some  of  the  tender  and  perfectly 
fresh  portions  for  use  for  the  general  household.  Cut 
the  stalks  into  small  pieces,  first  scraping  them  well. 


WITH   MENUS   AND   RECIPES  113 

Boil  quite  tender  in  salted  boiling  water,  just  enough  to 
cover  the  celery.  It  will  take  from  twenty-five  to  thirty- 
five  minutes  over  a  quick  fire.  Serve  plain,  or  with  the 
usual  cream  sauce,  made,  however,  from  half  celery  wa- 
ter and  half  milk  instead  of  all  milk.  Experience  will 
show  that  the  tops  usually  require  a  longer  time  to  cook 
than  the  stalks.  For  nursery  diet  the  tender  portions 
also  should  be  used.  The  addition  of  a  white  stock  would 
make  a  pleasant  change,  especially  if  made  of  chicken, 
veal  stock  being  not  quite  so  desirable  for  the  nursery. 
Allowable  at  two  and  a  half  years  of  age. 

Cauliflower. — This  vegetable  is  both  delicate  and 
digestible,  and  a  tablespoonful  may  be  eaten  for  dinner 
by  a  child  over  three  years  of  age.  It  should  be  taken 
plain  or  with  cream  sauce,  not  with  melted  butter,  which 
is  never  to  be  allowed  on  the  nursery  table.  It  is  very 
nice  when  cui  in  pieces  and  stewed  tender  in  beef  stock 
or  in  chicken  broth.  Its  preparatory  cleansing  must  be 
very  carefully  done,  a  preliminary  soaking,  head  down, 
being  the  first  step. 

Carrots. — If  very  young  and  tender,  they  may  be 
used  very  carefully  for  a  child  over  five.  Cook  them  soft 
enough  to  press  through  a  puree  sieve  and  serve  a  small 
quantity  in  broth  or  seasoned  with  hot  cream  and  salt. 
They  may  also  be  tried,  but  cautiously,  when  cut  in  very 
small  squares,  served  plain  or  not,  and  well  cooked. 

Peas  and  Beans. — Dried  peas  may  be  used  for  chil- 
dren three  to  four  years  old  if  first  soaked  for  twenty- 
four  hours,  cooked  very  soft  and  pressed  through  a  puree 
sieve.  Fresh  peas,  if  picked  the  day  they  are  to  be  used, 
may  be  added  to  the  dietary  of  a  child  of  two  and  one- 
half  years,  but  they  should  be  very  young  and  tender. 
They  must  be  cooked  rapidly  from  ten  to  twenty  minutes 
in  boiling  salted  water — just  enough  to  keep  them  from 
burning — in  an  open  granite  saucepan ;  remembering  that 


114  DIET   FOR  CHILDREN 

for  all  vegetable  cooking,  in  fact  for  all  cooking  in  the 
nursery,  porcelain  or  granite  utensils  should  be  used 
invariably. 

Very  young  beans,  or  a  puree  of  dried  beans,  may  be 
tried  cautiously  for  children  over  three.  For  best  re- 
sults both  peas  and  beans,  when  fresh,  should  be  cooked 
as  soon  as  possible  after  picking.  The  use  of  these  vege- 
tables must  be  watched  closely  for  indications  pointing 
to  assimilation  or  non-assimilation.  It  must  not  be  over- 
looked that  they  supply  a  moderate  amount  of  proteids, 
hence  less  meat  should  be  used  with  a  menu  containing 
either  peas  or  beans.  A  practical  method  for  trying  a 
new  vegetable  is  to  reserve  its  use  for  a  time  when  the 
child  is  in  perfect  condition,  digesting  its  food  easily,  and 
when  the  menu  contains  nothing  but  food  that  has  been 
tried  and  found  to  agree.  The  chances  are,  then,  that  if 
any  trouble  arises  it  may  be  traced  to  the  exact  cause. 
Caution  should  always  be  the  watchword  in  the  nursery. 

Asparagus. — Asparagus  possesses  diuretic  properties 
and  is  a  vegetable  strongly  recommended  for  nursery 
use,  especially  when  in  season.  For  children,  only  the 
tips  should  be  used,  cooking  them  tender  in  boiling  salted 
water  and  serving  either  plain  or  with  cream  sauce.  They 
may  be  used  for  children  two  and  a  half  years  old. 

Tomatoes. — Tomatoes  are  not  to  be  eaten  when  milk 
is  in  the  dietary.  If  given  at  all,  it  should  be  after  a  child 
has  reached  five  years.  They  should  be  cooked  slowly  for 
several  hours  in  a  porcelain  or  agate  vessel,  strained  and 
thickened  with  a  little  barley,  wheat  or  rice  flour,  or  a 
few  grated  bread-crumbs  or  grated  crackers.  Season, 
when  preparing,  with  sugar,  salt  and  a  teaspoonful  of 
onion  juice.  Raw  tomatoes  must  be  used  very  cautiously, 
and  not  until  a  child  is  five  years  old.  The  seeds  and  skin 
should  be  discarded,  and  the  tomato  should  be  fresh- 
picked  and  just  ripe.  An  under-  or  overripe  tomato  is 
dangerous  food.    Tomato  jelly  may  be  tried  for  children 


WITH  MENUS  AND  RECIPES  115 

over  three  if  made  from  strained  cooked  tomatoes  iand 
gelatin,  the  latter  to  be  used  in  the  usual  way. 

Beets. — Beet  root  is  a  valuable  vegetable,  an  ap- 
petizer, and  belongs  to  the  class  containing  sugar.  This 
knowledge  is  of  importance  in  selecting  menus  that  should 
contain  the  proportionate  amount  of  the  necessary  con- 
stituents. It  is  not  indigestible  unless  tough  and  stringy. 
Very  young  beets  may  be  cooked  tender  in  boiling  salted 
water  in  less  than  an  hour.  Care  must  be  taken  to  wash 
the  root  without  bruising  it,  and  to  cut  off  the  top  at  least 
an  inch  from  the  beet,  as  this  will  prevent  the  loss  of  the 
juice  that  is  desirable.  Serve  plain,  cut  in  dainty  squares 
or  slices.  They  may  be  added  to  the  diet  of  a  child  five 
years  old,  with  caution  and  moderation. 

Apple  Sauce. — This  really  comes  under  fruits,  but 
it  may  be  given  at  dinner  in  place  of  a  vegetable  at  those 
seasons  of  the  year  when  young  fresh  vegetables  are  dif- 
ficult to  find.  It  should  be  prepared  very  carefully.  As 
quickly  as  the  apples  are  pared  and  cored  they  should  be 
dropped  into  cold  water,  to  prevent  discoloration.  When 
ready  for  cooking  put  them  into  a  double  boiler  of  agate 
or  porcelain,  or  an  earthen  jar  set  in  a  pot  of  water  and 
steam  until  tender,  adding  no  water  to  the  apples.  When 
done,  beat  up  with  a  silver  fork  or  spoon  and  add  a  little 
sugar  and  a  little  lemon  juice,  if  liked.  Cinnamon,  deli- 
cately sifted  over  the  surface,  is  a  pleasant  addition.  If 
preferred,  the  sauce  may  be  made,  if  done  carefully,  in 
an  agate  saucepan,  using  just  enough  water  to  reach  the 
top  pieces  of  apple  (do  not  cover  them).  If  pressed 
through  a  puree  sieve  it  should  be  of  agate,  as  one  of  tin 
destroys  the  delicate  flavor  of  the  apple.  This  sauce  may 
be  given  to  a  child  eighteen  months  old, 

Brussels  Sprouts. — Brussels  sprouts,  when  very 
tender  and  perfectly  fresh,  may  be  carefully  used  after 
a  child  is  six  years  old.  They  must  be  cooked  tender  in 
salted  water  and  served  plain  or  with  cream  sauce. 


116  DIET   FOR   CHILDREN 

Corn. — Corn  for  the  nursery  should  always  be  used 
as  a  puree,  or  cooked  on  the  cob  in  boiling  salted  water 
for  ten  minutes,  the  tender  part  to  be  pressed  out  with 
the  back  of  a  knife  after  scoring.  This  may  be  given  to 
a  child  of  three,  as,  being  freed  from  its  indigestible 
covering,  it  will  not  irritate.  As  the  child  grows  older, 
the  corn  may  be  grated  and  served  in  the  form  of  a  corn 
pudding  or  omelet. 

There  is  probably  no  other  rule  so  important  for  in- 
fant diet  as  that  which  regulates  the  amount  of  starch 
to  be  given  to  a  child.  Of  the  starchy  foods  allowed  in 
the  nursery  for  dinner,  rice,  potatoes  and  macaroni  are 
the  most  important.  They  are  palatable  foods,  and  are 
easily  digested  if  properly  prepared  and  administered  at 
the  right  age. 

Rice. — Rice  is  not  suitable  in  itself  as  a  sole  food. 
It  is  lacking  in  fat  and  salts  and  is  poor  in  nitrogenous 
substances,  but  the  starch  that  it  contains  (its  chief  con- 
stituent) is  easily  digested,  and  it  is,  therefore,  a  very 
valuable  food  when  mixed  in  proper  proportions  with 
articles  of  food  that  are  rich  in  fat  and  albuminoids. 
It  should  not  be  given  freely  to  a  child  until  after  two 
and  one-half  years,  using  it  in  broths  from  eighteen 
months  to  this  age.  A  very  satisfactory  way  to  prepare 
rice  for  children  is  to  wash  it  well,  soak  it  overnight  in 
cold  water  and  cook  rapidly  in  an  abundance  of  salted 
water  for  twenty  minutes.  The  grains  will  swell  and 
they  are  easy  to  digest.  If  the  preliminary  soaking  is 
overlooked,  drop  the  rice  gradually  into  the  boiling  water, 
care  being  taken  to  keep  the  boiling  continuous  while 
this  is  done,  and  cook  rapidly  for  thirty  minutes,  stir- 
ring once  or  twice  with  a  fork  to  keep  the  grains  from 
sticking  to  the  bottom.  When  done,  whichever  method 
is  followed,  pour  the  rice  into  an  agate  sieve,  let  a  quan- 
tity of  hot  water  run  through  until  it  runs  clear  and 
then  set  the  sieve  upon  a  plate  in  the  oven  until  the  rice 


WITH   MENUS  AND   RECIPES  117 

is  perfectly  dry.  This  is  a  very  good  way  to  prepare  it 
for  breakfast  for  occasional  use  in  place  of  oatmeal  for 
the  summer  months,  serving  it  with  cream  and  a  little 
sugar  or  salt,  as  seems  most  advisable.  Steaming  is  the 
method  usually  advocated  for  cooking  rice.  Inasmuch 
as  the  starch  in  rice  is  very  easily  digested,  long  cooking 
is  not  so  necessary  as  when  cooking  oatmeal,  etc. ;  and  as, 
in  selecting  a  child's  menu,  we  do  not  depend  on  the  small 
amount  of  proteids  found  in  rice  (which  are  said  to  dis- 
solve in  cooking),  the  above  method,  judging  by  results, 
seems  to  be  practically  preferable,  although  steaming  may 
be  considered  so  theoretically.  When  unpolished  rice  is 
used  more  salts  are  obtained,  and  steaming  may  then  be 
preferable. 

Potatoes. — The  potato  is  a  salt-giving  starch  vege- 
table, to  be  eaten  with  lean  meats,  or  other  nitrogenous 
foods.  It  is  three-quarters  water  and  prevents  concen- 
tration in  food.  The  remaining  quarter  is  nearly  all 
starch.  Care  should  be  exercised  in  the  selection  of 
potatoes,  those  that  are  yellowish  white  being  preferred. 
The  fact  that  it  takes  three  and  a  half  hours  to  digest 
boiled  potatoes,  and  two  hours  for  those  that  are  prop- 
erly baked,  will  indicate  at  once  which  method  is  prefer- 
able for  the  nursery.  The  desired  temperature  for  cook- 
ing starchy  foods  can  be  reached  in  the  oven  with  care, 
and  a  potato  of  medium  size  should  be  baked  in  from 
thirty  to  forty-five  minutes.  When  done  in  this  way 
they  may  be  given  occasionally  with  dish  gravy  from 
roast  beef,  roast  mutton,  or  broiled  beefsteak,  or  with 
salt  and  cream,  to  a  child  of  eighteen  months ;  but  it  may 
be  safer  to  wait  a  little  while  longer,  according  to  the 
condition  of  the  child.  The  potash  in  potato,  which  is 
an  important  salt  and  soluble  in  water,  is  not  lost  when 
potatoes  are  baked.  For  this  reason,  when  mashed  po- 
tatoes are  desired  for  children,  they  should  either  be 
steamed  in  a  steamer  or  a  closed  colander  placed  over 


118  DIET   FOR   CHILDREN 

boiling  water,  or  be  boiled  in  the  skin.  When  done  they 
should  be  lightly  beaten  with  a  fork  and  a  little  cream  and 
salt  added.  If  properly  cooked  in  this  way  a  potato  will 
assume  a  mealy  or  floury  appearance,  and  boiled  pota- 
toes should  never  be  used  in  the  nursery  unless  done  in 
this  way. 

Macaroni,  etc. — Macaroni,  spaghetti  and  vermicelli 
are  all  preparations  of  flour,  supposed  to  be  made  from 
hard  Italian  wheat,  rich  in  gluten.  Sir  Henry  Thomp- 
son observes  of  macaroni :  "It  is  certainly  to  be  lamented 
that  so  little  use  is  made  in  our  country  of  Italian  pastes. 
Macaroni  in  all  its  forms  is,  in  fact,  an  aliment  of  very 
high  nutritious  power,  being  formed  chiefly  of  gluten,  the 
most  valuable  part  of  the  wheat,  from  which  the  starch 
has  been  removed.  Weight  for  weight,  it  may  be  re- 
garded as  not  less  valuable  for  flesh-forming  purposes  in 
the  animal  economy  than  beef  or  mutton.  Most  people 
can  digest  it  more  easily  and  rapidly  than  meat ;  it  offers, 
therefore,  an  admirable  substitute  for  meat,  particularly 
for  lunch  or  mid-day  meals."  It  must  be  selected  with 
care,  as  there  are  many  imitations  in  market  which  con- 
tain little  gluten  and  much  starch.  To  prepare  it  for  the 
nursery,  add  about  ten  sticks  of  macaroni,  broken  into 
small  pieces,  to  a  quart  of  boiling  salted  water,  dropping 
the  pieces  in  one  by  one,  that  the  water  may  continue 
boiling.  Cook  gently  for  twenty  minutes,  drain  thor- 
oughly and  put  it  back  in  the  saucepan,  adding  cream 
or  a  pint  of  milk  thickened  with  a  teaspoonful  of  flour 
rubbed  smooth  in  a  teaspoonful  of  butter,  and  allow  it 
to  simmer  for  another  twenty  minutes.  Enough  milk  or 
cream  should  be  used  to  cover  the  macaroni  well  when 
done  with  the  cream  sauce  which  results  from  careful 
simmering.  Spaghetti  may  be  prepared  in  the  same  way. 
Vermicelli  is  to  be  used  as  an  addition  to  broths,  but  there 
is  no  reason  why  it  should  not  be  prepared  as  directed 
above. 


WITH   MENUS   AND   RECIPES  119 

If  any  of  the  vegetables  mentioned  disagree,  on  care- 
ful observation,  with  children  possessing  certain  inherent 
peculiarities,  their  use  should  be  postponed  until  after  the 
second  teeth  have  appeared.  It  is  always  advisable  to 
watch  for  indications  of  habitual  non-assimilation  of  cer- 
tain foods,  and,  if  necessary,  not  to  use  them  until  later 
years,  when  a  more  liberal  dietary  in  many  respects  may 
be  allowed. 

Salads  dressed  with  olive  oil  may  be  given  after  sec- 
ond dentition ;  the  oil  is  a  valuable  nutrient,  and  the  fresh 
green  supplies  an  important  part  of  a  growing  girl's  or 
boy's  requirements. 

THE  PLACE  OF  FRUIT  IN  THE  NURS- 
ERY DIET 

The  use  of  fruits  in  nursery  dietetics  is  of  the  greatest 
importance.  They  contain  a  very  large  proportion  of 
water,  but  their  chief  food-value  lies  in  the  sugar,  acids 
and  salts  that  they  contain,  which  cool  the  blood,  aid  the 
digestion,  tend  to  promote  intestinal  action  and  correct 
tendencies  to  constipation.  They  are  especially  adapted 
to  the  nourishment  of  the  brain  and  nervous  system. 

The  selection  and  use  of  fruit  demand  careful  con- 
sideration, and  it  must  be  used  moderately  at  all  times, 
as  any  excess  tends  to  intestinal  irritation.  The  seeds, 
pulp  and  cellular  parts  are  usually  the  disturbing  ele- 
ments. The  juices  are,  as  a  rule,  perfectly  wholesome 
and  may  be  used  some  time  before  solid  fruits  may  be 
given.  The  Lancet  says:  "Nothing  is  more  essential 
to  learning  than  frequent  reiteration.  ...  It  might 
be  supposed  that  by  this  time  every  one  understood  the 
importance  of  observing  particular  care  in  the  selec- 
tion of  a  summer  dietary,  especially  as  regards  fruit. 
Hardly  any  question  of  domestic  management  is  either 


120  DIET   FOR   CHILDREN 

more  vital  or  more  elementary,  yet  error  continually 
arises  in  this  connection  in  the  simplest  way.  A  few 
days  ago  a  child  died  soon  after  eating  strawberries. 
Why?  Because  the  fruit  had  been  purchased  two  days 
previously,  and,  as  was  only  to  be  expected,  when  eaten 
was  in  a  state  of  decay.  It  is  impossible  to  resist  the 
impression  that  neglect  had  something  to  do  with  the 
sad  result  in  this  instance.  Luscious  fruits  are  particu- 
larly liable  to  putrefactive  change,  and  such  thrifty  proc- 
esses as  exposure  to  a  cold  and  dry  air,  spreading  out, 
and  the  like,  suffice  only  to  postpone  decay  for  a  brief 
period.  We  can  not  do  better  than  point  to  the  incident 
above  mentioned  in  order  to  remind  the  vender  and  pur- 
chaser alike  that  freshness  is  the  only  certain  guarantee 
of  safety  when  any  succulent  fruit  forms  an  article  of 
diet.  We  have  not  forgotten  that  another  hardly  less 
serious  danger  of  the  season  awaits  those  who  indulge  in 
fruit  when  it  is  under-ripe.  In  this  case  taste  as  well  as 
judgment  commonly  interposes  a  caution  the  importance 
of  which  can  hardly  be  exaggerated.  Yet  here,  also,  the 
consequences  of  neglect  have  too  often  been  sadly  ap- 
parent." 

As  may  be  inferred  from  the  above  remarks,  it  is  of 
the  first  importance  that  fruits  be  fresh,  ripe  and  in  good 
condition.  They  must  also  be  delicately  handled,  as  their 
greatest  value  lies  in  the  juice  they  contain,  which  may 
readily  be  lost  in  whole  or  in  part  by  careless  handling. 
A  child  two  and  a  half  years  old  may  usually  be  allowed 
the  juice  and  pulp  of  a  sweet  ripe  orange ;  no  amount  of 
sugar  will  correct  the  acidity  of  a  sour  orange,  in  a  whole- 
some way,  for  nursery  use.  The  juice  of  a  sweet  orange 
is  indicated  in  feverish  conditions  and  it  may  be  freely 
used  under  almost  all  circumstances  after  a  mixed  dietary 
has  begun.  It  is  well  to  remember,  in  giving  all  fresh 
fruits,  that  the  best  time  is  to  give  them  for  breakfast  or 


WITH  MENUS  AND  RECIPES  121 

for  early  dinner,  as  all  fruit  allowable  for  supper  should 
be  cooked.  It  should  also  be  remembered  that  when  fat 
and  meat  form  a  considerable  portion  of  the  menu,  fresh 
fruit  should  be  carefully  given;  therefore,  in  winter 
menus,  when  fat  and  meat  are  necessary  for  dinner,  it 
is  advisable  to  use  fresh  fruit  for  breakfast  and  pud- 
dings, etc. ;  for  dinner,  desserts.  In  summer,  when  meat 
and  fat  should  be  sparingly  used,  fresh  fruit  may  be  given 
for  both  breakfast  and  dinner ;  never  for  supper  at  any 
season  of  the  year.  Baked  apples  may  be  used  fre- 
quently after  a  child  is  two  years  old.  Doctor  Rotch 
says  a  baked  apple  may  be  given  at  the  evening  meal, 
when  a  child  is  fourteen  to  fifteen  months  old;  or  for 
variety,  the  apple  can  be  made  into  a  simple  sauce,  never, 
however,  having  the  sauce  made  with  much  sugar.  The 
pulp  of  a  raw  apple,  scraped  with  a  silver  spoon  or  knife, 
may  sometimes  be  given  for  breakfast.  Apples,  cooked 
or  raw,  are  particularly  useful  with  a  concentrated  diet 
(beef  broth,  eggs,  etc.),  and  if  properly  selected  they 
are  easily  digested.  As  a  rule  a  child  who  is  delicate 
and  has  little  appetite  for  breakfast  will  rarely  turn  away 
from  a  juicy  baked  apple,  daintily  served.  For  eating 
raw,  a  highly-colored  apple,  with  rosy  sugary  flesh,  is 
most  digestible,  if  care  be  taken  to  see  that  it  is  properly 
masticated.  Any  really  ripe  apple  may  be  used  with 
safety  if  peeled  and  scraped.  The  juices  of  almost  any 
fruit  may  be  used  at  two  and  a  half  years,  either  as  a 
drink  or  with  the  varieties  of  desserts  or  farinaceous 
foods  allowed.  Cherries,  grapes,  raspberries,  strawber- 
ries, blackberries,  pineapples  and  similar  juicy  fruits  are 
suitable  for  this  purpose.  These  juices  may  be  prepared 
in  the  following  manner,  and  possess  the  advantage  of 
being  ready  for  use  at  all  seasons  of  the  year.  Express 
the  clear  juice  of  the  fruit  in  the  usual  way  and  boil  it 
with  a  small  quantity  of  sugar,  about  a  quarter  of  a 


122  DIET  FOR  CHILDREN 

pound  to  a  pint  of  juice.  Boil  fifteen  minutes,  stirring 
constantly,  and  skim  as  long  as  any  scum  arises.  Then 
strain,  put  in  bottles  or  jars  and  seal. 

After  a  child  is  two  and  a  half  years  old,  stewed  fruits 
should  be  freely  used,  especially  apples,  prunes,  figs  and 
peaches.  For  many  children  all  ripe  fruits  are  laxative 
and  for  this  reason  alone,  if  for  no  other,  they  are  val- 
uable aids  in  regulating  a  diet  that  is  frequently  much 
too  concentrated  or  too  starchy,  keeping  a  child  dull, 
sluggish  and  unhappy.  Oranges  are  frequently  used  in 
this  corrective  way.  Doctor  Tweddell  *  says  the  juice  of 
a  fresh  sweet  orange  may  be  given  at  six  months  of  age, 
beginning  with  two  teaspoonfuls  one  hour  before  the 
second  feeding  of  the  day,  and  increasing  the  amount  to 
one  or  two  ounces  by  the  end  of  the  year.  It  must 
always  be  strained.  Some  children  can  not  take  orange 
juice ;  in  that  case  the  juice  of  boiled  prunes  or  strained 
apple  sauce  may  be  substituted. 

The  following  fruits  may  be  used  after  three  years  and 
a  half,  according  to  the  child's  power  of  digestion : 

Cranberries,  which  rank  as  an  antiscorbutic  and  an 
astringent,  may  be  given  in  the  form  of  a  sauce  or  a 
drink.  They  should  be  strained  when  used  in  the  nur- 
sery. To  make  a  cooling,  refreshing  drink,  boil  the  ber- 
ries in  water  double  the  measure  of  the  berries.  Boil 
until  the  juice  has  been  thoroughly  extracted,  sweeten 
with  one-half  pound  of  sugar  to  a  quart  of  juice,  boil 
ten  minutes,  bottle  and  seal  while  hot.  This  must  be 
largely  diluted. 

Strawberries  are  wholesome  for  nearly  every  one 
when  fresh  and  ripe,  if  taken  in  moderation,  but  results 
must  be  carefully  watched  for  individual  idiosyncrasies. 
Some  physicians  recommend  their  use  as  early  as  two 
years  and  a  half,  but  it  is  better  to  err  on  the  safe  side, 
and  "make  haste  slowly." 

Dates  and  Figs  are  highly  nutritious,  much  more  s^ 

*How  to  Take  Care  of  the  Buhy. 


WITH   MENUS  AND  RECIPES  123 

than  many  other  fruits,  and  in  large  quantities  they  are 
usually  aperient.  Children  generally  like  dates  when 
seeded,  pressed  flat  and  served  with  a  slice  of  buttered 
brown  bread  or  saltine  crackers. 

Pears,  when  ripe,  may  be  used  carefully,  but  they 
are  not  to  be  preferred  to  other  fruit  for  the  first  five 
years,  as,  in  the  opinion  of  many,  they  require  a  long 
time  for  digestion,  and,  being  decidedly  laxative,  if  not 
properly  digested  they  are  likely  to  give  trouble. 

Peaches  may  be  used  from  eighteen  months  up, 
when  fresh  and  ripe  and  prepared  carefully, — ^that  is, 
pared  immediately  before  eating.  Doctor  Rotch  says  a 
ripe  peach,  when  in  season,  may  often  be  given  with  ben- 
efit during  the  second  year,  especially  if  the  infant  is  in- 
clined to  be  constipated.  They  should  always  be  pared 
for  nursery  use,  as  should  every  skin  fruit,  like  the  pear, 
apple,  plum,  etc.  Diphtheria  has  been  known  to  be  car- 
ried by  unwashed  apples ;  and,  even  if  no  contagion  ex- 
ists, there  is  something  decidedly  unpleasant  in  the 
thought  of  eating  fruit  that  has  been  handled  constantly 
by  unwashed  hands  from  the  time  of  picking,  through 
transit,  and  until  it  reaches  the  table.  Even  dates  and 
figs  suffer  no  appreciable  loss  by  being  quickly  but  care- 
fully washed  and  dried  over  a  range  or  in  the  sun,  and 
they  are  infinitely  more  appetizing  when  treated  in  this 
way.  Sterilized  or  boiled  water  should  always  be  used 
for  this  purpose. 

Grapes  occupy  an  intermediary  position  and  may 
be  used  medicinally  in  many  cases,  under  the  guidance, 
however,  of  a  physician.  They  are  very  rich  in  sugar, 
both  in  the  fresh  and  in  the  dried  form  (raisins),  and 
are  easily  digested  when  fully  ripe.  They  are  particularly 
useful  in  convalescence  and  in  anemic  and  catarrhal  con- 
ditions. The  skins  and  seeds  of  all  grapes  must  be  re- 
jected ;  the  pulp,  also,  of  many  of  them,  chiefly  on  account 
of  the  seeds  they  contain.    The  pulp  of  Tokay,  Malaga 


124  DIET   FOR   CHILDREN 

and  similar  grapes  may  be  eaten  freely.  Grape  juice  is 
especially  refreshing  and  is  liked  by  all  children.  It  may 
be  given  among  the  first  fruit  juices  allowed.  A  pleasant 
way  to  prepare  grape  juice  for  young  children  is  to  use 
a  fruit-press  (a  press  that  is  used  for  mashing  potatoes 
will  answer  very  well),  putting  pulp,  skin  and  all  into 
it  and  expressing  the  juice,  which  may  be  given  clear  or 
diluted  for  dessert,  or  as  a  cooling  drink  in  hot  weather, 
whenever  and  in  whatever  quantity  desired.  In  this  way 
some  of  the  valuable  ingredients  of  fruit  may  be  added 
to  a  child's  dietary  long  before  the  use  of  solid  fruit  is 
allowed.  The  use  of  these  fruit  juices  corresponds,  in 
the  order  of  the  menus  indicated,  to  the  use  of  the  vege- 
table waters  spoken  of  when  making  meat  broths,  which 
may  also  be  used  before  even  vegetable  purees  are  al- 
lowed. 

Blackberries  are  an  astringent  fruit  and  they  must 
be  perfectly  ripe  to  be  eaten  in  their  natural  state.  The 
usual  blackberry  in  market  is  unripe,  although  black,  and 
is  unfit  for  food  unless  cooked.  The  berries  are  not 
sweet  when  in  this  condition,  and  if  eaten  they  will  easily 
cause  a  period  of  indigestion.  A  very  good  jelly  may  be 
made  by  using  gelatin  soaked  in  blackberry  juice  instead 
of  cold  water,  in  the  proportion  of  a  box  of  gelatin  to 
a  pint  of  juice,  adding  one  cup  of  sugar  and  three  cups 
of  boiling  water.  Boil,  strain,  cool  and  keep  in  covered 
jars  or  tumblers.  This  method,  with  the  variations  called 
for  by  the  different  fruits  in  the  way  of  sugar,  flavoring, 
etc.,  will  be  found  an  excellent  one  for  the  use  of  all 
fruits.  Cherries,  pineapples,  prunes,  oranges,  apples, 
grapes,  raspberries,  currants  and  rhubarb  are  all  to  be 
recommended  in  this  form.  A  further  variation  may  be 
made  at  any  time  by  adding  the  whites  of  eggs  in  pro- 
portion to  the  quantity  made  (as,  for  instance,  two  to 
four  whites  to  one  box  of  gelatin),  beating  the  whites 
jstiff  and  whipping  them  into  the  fruit  jelly  a  little  at  a 


.WITH   MENUS   AND   RECIPES  125 

time  before  it  is  quite  firm.  This  may  be  eaten  plain  or 
with  sweet  cream. 

Corn  starch  and  blanc-mange  may  be  varied  by  cooking 
them  with  fruit  juices  instead  of  milk,  to  be  served  with 
milk  or  cream. 

The  white  of  egg  beaten  very  stiff  and  slightly  sweet- 
ened, or  whipped  cream,  either  of  them  to  be  used  with 
the  addition  of  fruit  or  fruit  jelly,  is  a  dessert  that  is 
simple,  easily  made,  and  one  that  not  only  pleases  the  eye 
and  palate,  but  possesses  desirable  nutriment  as  well. 

While  the  selection  of  a  fruit  or  fruit  dessert  may  seem 
the  least  important  portion  of  the  nursery  menu,  it  does 
not  occupy  this  position,  as,  if  used  at  all,  it  must  be  con- 
sidered in  connection  with  the  idea  carried  out  in  selecting 
the  entire  menu  for  the  meal.  We  must  always  remember 
the  rules  to  be  followed  in  health  in  regard  to  proportion- 
ate quantities  of  food  containing  albuminoids,  starches, 
fats  and  sugars, — one  supplementing  the  other.  Under 
other  conditions  than  those  of  health  an  entirely  different 
plan  must  be  followed,  as  special  conditions  call  for  spe- 
cially directed  nutrients,  and  at  such  times  fruits  and 
vegetables  are  not  desirable,  unless  recommended  by 
some  one  of  unquestionable  authority, — i.e.,  the  family 
physician. 

DESSERTS 

Brown  Betty. — Alternate  layers  of  sliced  apples  and 
dry  bread-crumbs,  just  enough  crumbs  to  cover  the  ap- 
ples. Add  bits  of  butter,  sugar  and  ground  cinnamon. 
Do  this  until  the  pudding-dish  is  full,  having  bread  on 
the  top.  Pour  half  a  cup  of  molasses  or  milk  and  half 
a  cup  of  water  over  the  whole,  set  the  dish  in  a  pan  of 
boiling  water  and  bake  in  a  moderately  hot  oven  for 
three-quarters  of  an  hour.    Serve  with  cream. 


126  DIET  FOR  CHILDREN 

Fruit  Tapioca  Pudding. — Boil  one-half  cupful  of 
pearl  tapioca  in  one  quart  of  boiling  water  until  soft  and 
transparent.  Add  one-half  teaspoonful  of  salt  and  one- 
half  cupful  of  sugar;  pare  and  core  three  tart  apples, 
or  three  pears  and  fill  the  centers  with  sugar  and  a  little 
cinnamon  or  cloves ;  put  in  a  baking-dish,  pour  the  tapi- 
oca around  them  and  bake  until  the  fruit  is  tender.  Serve 
hot  or  cold,  with  cream. 

Strawberry  Custard. — Make  a  boiled  custard  with 
the  yolks  of  five  eggs,  one  quart  of  milk,  one-half  cupful 
of  sugar  and  one-half  teaspoonful  of  vanilla.  Crush  and 
strain  one  pint  of  berries  and  mix  with  them  one-half 
cupful  of  powdered  sugar.  Gradually  beat  this  into  the 
well-beaten  whites  of  four  eggs.  If  the  fruit  is  very 
acid,  more  sugar  will  be  required.  Serve  the  custard  in 
small  glass  cups  and  pile  the  strawberry-float  on  top. 

Raspberry  Blanc-mange. — ^Any  blanc-mange  may  be 
made  with  fruit  juice  according  to  the  following  direc- 
tions : 

Into  a  pint  of  boiling  fresh  milk  stir  two  tablespoon- 
fuls  of  corn  starch  made  smooth  in  a  little  cold  milk. 
While  thickening,  add  two  tablespoonfuls  of  sugar  and 
one-half  cupful  of  raspberry  juice  and  turn  into  a  double 
boiler,  where  it  should  be  steamed  for  half  an  hour.  Place 
in  molds  (tiny  cups  are  desirable  for  nursery  use),  cool 
and  serve  with  sweet  cream. 

Cherry  Jelly. — ^Use  one  pint  of  cherry  juice  instead 
of  cold  water,  to  soak  the  required  amount  of  gelatin; 
add  the  juice  of  two  lemons,  two  cups  of  sugar  and  three 
cups  of  boiling  water.  Some  may  prefer  a  trifle  more 
sugar.    Sweeten  to  taste  and  seal  in  jars  or  tumblers. 

Rhubarb  and  Orange  Jam. — ^Allow  one  quart  of 
finely  cut  rhubarb,  six  Valencia  oranges  and  the  same 
weight  of  sugar  as  of  fruit.  Peel  the  oranges,  remove 
as  much  of  the  white  pith  as  possible,  divide  them  and 
take  out  the  pips.    Put  the  pulp,  half  the  rinds  and  the 


WITH   MENUS  AND   RECIPES  127 

rhubarb,  peeled  and  cut  up,  into  the  scales,  weigh  and 
allow  the  same  quantity  of  sugar  as  of  fruit.  Then  put 
all  into  the  preserving  kettle,  bring  to  a  boil,  skim  and 
simmer  for  an  hour,  or  until  done. 

Dates  and  Cream. — Remove  the  stones  from  dates 
then  cut  them  rather  fine  and  put  them  in  a  glass  dish ; 
cover  them  with  whipped  cream  and  stand  aside  in  a 
cold  place  for  thirty  minutes  before  serving.  You  will 
have  a  dainty  and  wholesome  dessert  that  can  be  eaten 
by  the  children  of  the  family. 

Dates  and  figs  may  be  washed,  soaked  overnight  and 
stewed  slowly,  adding  a  little  lemon  juice  if  liked. 

Jellied  Apples, — Pare  and  slice  thin  a  dozen  or  more 
tart  apples.  Place  in  a  pudding-dish  alternate  layers  of 
apple  and  brown  sugar  and  a  sprinkling  of  cinnamon, 
and  when  the  dish  has  been  filled  in  this  way,  pour  over 
it  one-half  cup  of  water.  Lay  a  buttered  plate  over  the 
top  and  cook  slowly  for  three  hours.  Set  in  a  cold  place 
and  when  ready  turn  out  into  a  glass  dish.  _  Whip  half 
a  pint  of  cream  and  pile  it  up  around  the  jellied  apple. 

Apple  Snow.  (Adapted  from  Davies.) — Reduce  two 
apples  to  a  pulp,  press  this  through  a  sieve,  sweeten  and 
flavor.  Have  ready  the  whites  of  two  eggs,  beaten  stiff. 
Beat  the  apple-pulp  to  a  froth  and  whisk  the  two  to- 
gether until  they  look  like  stiff  snow. 

Rhubarb  Jelly. — To  be  made  in  May.  Wash  the 
stalks  and  cut  without  peeling;  cover  with  cold  water 
and  simmer  until  soft.  Then  proceed  in  the  usual  man- 
ner, letting  the  juice  drip  through  a  jelly  bag;  do  not 
squeeze.  Use  one  pound  of  sugar  (granulated)  to  a  pint 
of  juice  and  boil  fifteen  minutes.  Heat  the  sugar  in  the 
oven,  stirring  frequently ;  add  it  at  the  end  of  the  fifteen 
minutes'  boiling  and  stir  until  it  comes  to  a  boil.  Strain 
through  cheese-cloth,  pour  into  jelly-tumblers  and  cover 
with  melted  paraffin,  a  second  layer  after  first  has  cooled. 

Rhubarb  Mold.     (Davies.) — One  quart  of  red  rhu- 


128  DIET   FOR  CHILDREN  / 

barb  cut  in  pieces,  put  into  a  covered  saucepan.  Let  it 
boil  until  it  is  a  pulp;  soak  half  an  ounce  of  gelatin  in 
cold  water,  pour  just  enough  boiling  water  over  it  to  dis- 
solve it;  add  to  it  the  rhubarb,  with  sugar  to  sweeten; 
let  it  boil  fifteen  minutes;  add  a  few  drops  of  essence 
of  lemon.  Butter  a  mold  and  pour  in  the  rhubarb.  Next 
dip  the  mold  in  hot  water  and  turn  out  on  a  glass  dish. 

Rhubarb  Jam. — Rhubarb  jam  is  desirable  for  nursery- 
use  and  may  be  made  in  the  proportion  of  a  pound  of 
sugar  to  a  pound  and  a  quarter  of  rhubarb,  adding  a  lit- 
tle lemon  peel.  Boil  one  hour  after  the  sugar  has  dis- 
solved. 

Orange  Jelly. — Dissolve  three-fourths  of  a  box  of 
gelatin  in  one  and  one-half  pints  of  water;  add  one-half 
pint  of  orange  juice,  sugar  to  sweeten  and  the  juice  of 
one  lemon.  Boil,  strain  and  cool,  and  keep  covered  un- 
til used. 

Sago  Jelly. — Soak  one  cup  of  sago  overnight  in  one 
pint  of  cold  water.  In  the  morning  add  one  pint  of  boil- 
ing water.  Boil  in  a  double  boiler  one  hour;  add  one 
teaspoonful  of  salt,  one  cup  of  sugar  and  one  teaspoon- 
ful  of  lemon  juice. 

Prune  Jelly. — Cover  one  pound  of  prunes  with  one 
quart  of  water ;  cook  slowly.  Add  sugar  to  sweeten  and 
one-half  box  of  gelatin  dissolved  in  a  pint  of  water  and 
boiled.    Strain,  cool  and  keep  covered. 

Clarified  Apples. — Prepare  the  apples  as  for  sauce, 
in  even-sized  pieces,  and  simmer  until  tender  in  boiling 
sugar  and  water,  turning  the  pieces  once,  using  a  flat 
agate  saucepan,  from  which  it  is  easy  to  remove  the  pieces 
of  apple  without  breaking  them  as  they  become  tender. 
Cook  the  sirup  for  ten  minutes  after  the  apples  have  been 
taken  out,  then  pour  it  over  them,  sprinkle  with  cinnamon 
and  let  them  cool  in  the  sirup.  Orange  or  lemon  juice 
may  be  used  for  flavoring. 

Apple  Water. — Mash  two  large  tart  apples  that  haye 


WITH   MENUS  AND  RECIPES  129 

been  sprinkled  with  sugar  and  baked  tender  and  slightly- 
brown  and  pour  over  them  a  pint  of  boiling  water;  let 
stand  covered  in  a  cool  place  for  an  hour  or  two,  strain 
and  use. 

Irish  Moss  Tea. — ^Take  a  handful  of  Irish  moss  that 
has  been  washed  and  drained;  pour  cold  water  over  it 
and  let  it  simmer  on  the  back  of  the  stove  until  it  is  dis- 
solved ;  then  strain  and  mix  with  lemon  juice  and  sugar. 
This  is  said  to  be  excellent  in  rheumatic  affections.  If 
one  is  troubled  with  a  dry  hacking  cough  at  night,  it  will 
often  give  relief  if  kept  near  the  bedside  and  frequently 
sipped. 

Fruit  Sauce. — Mash  a  quart  of  ripe  fruit;  beat  it,  sift 
a  cupful  of  sugar  over  it  and  set  away;  if  the  fruit  is 
very  sweet,  less  sugar  will  be  required.  About  ten  min- 
utes before  the  sauce  is  needed  to  serve  with  a  pudding, 
set  it  over  the  fire  and  stir  constantly ;  when  heated  nearly 
to  boiling,  turn  it  about  the  base  of  the  pudding,  which 
has  been  placed  in  a  deep  platter.  If  the  pudding  boiler 
has  a  tube  in  the  center,  as  it  usually  has,  there  is,  of 
course,  a  hole  in  the  center  of  the  pudding,  and  this  may 
be  filled  with  the  fruit  sauce,  which  is,  by  the  way,  as 
attractive  in  appearance  as  it  is  delicious  in  taste. 

Marshmallow  Drops. — This  is  a  confection  greatly 
relished  by  many,  healthful  and  unobjectionable.  It  can 
be  made  quite  conveniently  at  home ;  if  the  best  of  mate- 
rials are  used  and  care  is  exercised,  the  product  will  be 
fully  equal  to  any  that  the  market  affords,  and  it  can  be 
made  at  any  time  and  in  any  quantity  to  suit  the  occasion. 
Few  people  have  an  idea  of  the  ingredients  used  or  of 
the  manner  of  their  use,  but  here  is  the  whole  secret :  A 
half-pound  of  gum  arabic  is  to  be  dissolved  in  a  pint  of 
water;  strain  the  solution,  to  remove  any  specks  of  or- 
ganic matter  contained  in  the  gum,  then  add  one-half 
pound  of  white  sugar ;  place  the  whole  over  a  moderate 
fire  and  stir  continually  until  the  sugar  is  dissolved  and 


130  DIET  FOR  CHILDREN 

a  honey-like  consistency  is  reached;  then  add,  little  by 
little,  the  whites  of  four  eggs,  thoroughly  beaten,  and 
stir  the  mixture  till  it  becomes  thin  and  will  no  longer 
adhere  to  the  finger.  The  marshmallow  factor  is  added 
by  flavoring  with  as  much  tincture  of  marshmallow  as 
may  be  desired.  The  compound  is  then  poured  into  a  tin 
or  earthern  vessel  that  has  been  lightly  covered  with  pow- 
dered starch ;  when  cool,  it  is  cut  into  squares,  which  are 
also  dusted  with  the  starch,  and  the  process  is  completed. 
(Good  Housekeeping.) 

Orange  Sirup. — Squeeze  the  juice  of  thin-skinned 
oranges  through  a  sieve,  and  to  every  pint  add  one  and 
one-half  pounds  of  powdered  sugar  and  the  juice  of  one 
lemon.  Boil  the  sirup  fifteen  minutes  and  skim  as  long 
as  any  scum  arises.  Strain  it,  bottle  and  seal  up  tight, 
and  it  will  keep  a  long  time.  Added  to  a  glass  of  water 
it  makes  a  delicious  drink  for  an  invalid. 

Lime  Water. — Lime  water  is  easily  made  at  home 
for  nursery  use  by  putting  a  piece  of  unslaked  lime  the 
size  of  a  walnut  into  two  quarts  of  filtered  water  in  an 
earthen  vessel  and  stirring  thoroughly;  allow  the  mix- 
ture to  settle  and  pour  off  the  clear  solution  as  required 
for  use,  replacing  the  water  and  stirring  up  as  consumed. 
(Yeo.) 

Rice  Water. — ^This  is  a  useful  drink  in  dysentery, 
diarrhea,  etc.  Wash  well  one  ounce  of  rice  in  cold  water, 
then  soak  for  three  hours  in  a  quart  of  water  kept  at  a 
tepid  heat  and  afterward  boil  slowly  for  an  hour  and 
strain.  It  may  be  flavored  with  lemon  peel,  cloves  or 
other  spice.     (Pavey.) 

Rice  Milk. — Soak  one  ounce  of  rice  for  twelve  hours, 
wash  it  quite  clean  and  drain  it.  Add  the  soaked  rice 
to  a  pint  of  boiling  milk,  with  half  a  teaspoonful  of  salt 
and  sugar.  Stir  well  and  cook  slowly  for  one  hour.  Rub 
through  a  hair  sieve.  Sago  or  tapioca  may  be  substituted 
for  rice.    (Yeo.) 


^VITH   MENUS   AND   RECIPES  131; 

Bread  Jelly. — Take  four  ounces  of  bread-crumbs 
two  or  three  days  old,  soak  in  cold  water  for  six  or  eight 
hours,  then  squeeze  all  the  water  out  of  it  (lactic  acid 
and  other  peccant  matters  are  thus  removed).  Place  the 
pulp  in  fresh  water  and  boil  gently  for  an  hour  and  a  half 
to  break  up  the  granules  of  starch  and  promote  its  con- 
version into  dextrine  and  glucose.  Rub  this  semi-fluid 
gruel  through  a  fine  hair  sieve;  when  cold  it  forms  a 
smooth  jelly.    It  will  not  keep  long.     (Yeo.) 

Mulled  Egg. — To  be  used  in  diseases  in  which  the 
symptom  of  cough  shows  a  certain  degree  of  persistence. 
It  is  simply  an  emulsion  of  the  yolk  of  egg  in  warm 
water,  sweetened  and  seasoned  to  taste.  It  is  prepared, 
as  is  well  known,  by  mixing  powdered  sugar,  the  yolk  of 
an  egg  and  a  coffeespoonf ul  of  orange-flower  water,  add- 
ing boiling  water  gradually  while  stirring  the  mixture. 
(Fonssagrives.) 

Maple  Molasses  Gingerbread. — One  cupful  of  boiling 
water,  a  piece  of  butter  the  size  of  an  egg,  one  cupful  of 
maple  molasses,  one-half  teaspoonful  of  soda,  one-half 
teaspoonful  of  ginger,  two  cupfuls  of  flour.  Common 
molasses  may  be  substituted  for  the  maple  molasses,  but 
the  flavor  will  not  be  the  same.   (How  to  Feed  Children.) 

A  Wholesome  Sponge-Cake. — First  sift  the  flour 
and  sugar.  Whisk  the  whites  of  the  eggs  stiff.  Beat  the 
yolks  of  the  eggs  very  light  in  a  large  bowl,  then  stir  in 
very  gradually  the  sugar  and  a  tablespoonful  of  milk; 
add  the  whites,  blending  all  well  before  gently  stirring 
in  the  flour  and  a  heaping  teaspoonful  of  baking-powder. 
Bake  in  a  well-buttered  mold  for  one  hour  in  a  moder- 
ately quick  oven.  The  proportions  for  a  small  cake  are 
three  eggs,  one  and  a  half  cupfuls  of  flour  and  one  cupful 
of  pulverized  sugar.    The  batter  should  pour  easily. 

Rice  Pudding  with  Eggs. — As  eggs  should  be  cooked 
lightly  to  be  digestible,  they  should  not  be  added  to  the 
farinaceous  or  milk  puddings  when  first  mixing,  as  is  the 


132  DIET   FOR   CHILDREN 

usual  custom.  For  rice  pudding  steam  the  rice  tender  in 
milk,  using  four  teaspoonfuls  of  rice  to  a  pint  of  milk; 
allow  it  to  cool  for  a  few  minutes  before  stirring  in  two 
well-beaten  eggs,  which  should  not  curdle,  but  should  be 
partly  cooked  by  the  hot  rice.  Sweeten  to  taste,  and  add 
vanilla,  lemon  or  any  flavor  desired.  Grated  nutmeg  is 
very  nice.  Brown  lightly  and  very  quickly  in  a  very  hot 
oven.  The  above  may  be  varied  by  pressing  the  rice 
through  a  puree  sieve  when  hot.  Add  the  eggs  and  fla- 
voring, omit  browning,  and  steam  the  whole  mixture  for 
only  a  few  minutes  in  a  double  boiler.  The  yolks  also 
may  be  omitted  if  a  white  pudding  is  desired,  using  four 
whites  in  place  of  two  whole  eggs.  This  need  not  be 
steamed  after  mixing  if  the  whites  have  been  beaten  stiff. 

Rice  Pudding  without  Eggs. — Put  two  tablespoon- 
fuls  of  rice  into  two  cupfuls  of  sweetened  and  flavored 
milk,  and  set  it  in  a  moderately  hot  oven.  Stir  every  fif- 
teen minutes  at  first  and  every  half-hour  while  the  top 
forms.  Any  good  cook  understands  the  process,  which, 
if  carefully  followed  for  two  hours,  produces  a  creamy, 
slightly  brown  pudding  that  is  invariably  relished  by  chil- 
dren. A  few  raisins  may  sometimes  be  added  for  chil- 
dren over  five  years  old. 

Snow  Pudding.  (Burnet.) — Put  into  half  a  pint  of 
cold  water  half  a  package  of  gelatin;  let  it  stand  one 
hour;  then  add  one  pint  of  boiling  water,  half  a  pound 
of  sugar  and  the  juice  of  two  lemons.  Stir  and  strain, 
and  let  it  stand,  covered,  in  a  cool  place  all  night.  Beat 
the  whites  of  two  eggs  very  stiff  and  then  beat  them  well 
into  the  mixture.    Pour  into  a  mold. 

Bread  Pudding. — Soak  one  pint  of  fine  bread-crumbs 
in  a  pint  of  milk  until  soft,  add  three  tablespoon fuls  of 
cocoa  dissolved  in  a  little  water  or  a  dessertspoonful  of 
vanilla  for  flavoring,  three  well-beaten  eggs,  a  cupful  of 
granulated  sugar  and  another  pint  of  milk.  Either  plain 
or  whipped  cream  is  very  good  with  this  pudding. 


WITH   MENUS   AND   RECIPES  13-3 

Kumiss. — With  a  little  attention  to  some  impor- 
tant details,  kumiss  may  be  readily  made  by  any  one, 
the  sole  ingredients  requisite  being  milk,  sugar  and  yeast. 
A  clean  quart  bottle  is  filled  three-fourths  full  of  per- 
fectly fresh  milk  and  to  this  is  added  a  tablespoonful  of 
fresh  brewer's  yeast,  or  one-fourth  of  a  cake  of  com- 
pressed yeast,  and  a  tablespoonful  of  white  sugar.  The 
bottle  is  thoroughly  shaken  and  then  filled  with  milk  to 
within  two  or  three  inches  of  the  top  and  again  shaken. 
It  is  then  tightty  corked  with  a  cork  that  has  been  soft- 
ened by  soaking  in  hot  water,  and  for  this  purpose  a  cork- 
ing machine  should  be  employed.  When  the  cork  is 
driven  home  it  is  properly  tied  down.  The  bottles  are 
now  placed  in  an  upright  position  in  a  cold  place,  at  or 
near  the  temperature  of  fifty-two  degrees  Fahrenheit, 
where  they  should  remain  two  or  three  days.  They  are 
then  put  on  their  sides  in  a  cool  cellar  or  refrigerator. 
Kumiss  is  at  its  best,  probably,  when  five  or  six  days 
old,  but  can  be  kept  indefinitely  at  a  temperature  not  ex- 
ceeding fifty-two  degrees  Fahrenheit.  (Frederick  P. 
Henry,  M.  D.) 

Wine  Whey. — Boil  a  quart  of  milk,  add  to  it  half  a 
pint  of  wine ;  put  on  the  fire  till  it  boils  again,  then  set 
aside  till  the  curd  settles ;  pour  off  the  whey  and  sweeten 
to  taste.  It  is  said  that  good  country  cider  is  as  nice  as 
the  wine. 

Barley  Water  with  White  of  Egg. — Take  a  table- 
spoonful of  coarse  barley  and  wash  well  with  cold  water, 
rejecting  the  washings.  Then  boil  for  an  hour  or  more 
with  a  pint  and  a  half  of  clean  water,  in  a  covered  vessel 
or  saucepan.  Add  a  pinch  of  salt  and  enough  sugar  to 
render  palatable  and  strain.  To  four  or  six  ounces  of 
barley  water  thus  prepared  add  the  white  of  one  egg. 

The  value  of  this  preparation  in  gastro-intestinal  in- 
flammation and  irritation  is  not  easily  overestimated.  In 
the  enterocolitis  (inflammation  of  the  small  intestine  and 


134  '  DIET  FOR  CHILDREN 

the  colon)  of  very  young  infants,  its  exclusive  adminis- 
tration for  thirty-six  to  forty-eight  hours  will  often  re- 
lieve when  all  other  measures  have  failed.  (J.  Hobart 
Egbert,  M.  D.) 

The  following  recipes  have  been  tested,  and  may  be 
used  for  any  child  in  fair  health,  as  soon  as  simple  des- 
serts are  ordinarily  allowed,  which,  under  average  con- 
ditions, is  after  two  and  a  half  years.  For  the  earlier 
desserts,  fruit  juices,  which  should  be  among  the  first  to 
be  given,  have  already  been  discussed. 

Junkets  and  Custards. — Junket,  made  with  the  es- 
sence of  pepsin  (Fairchild's),  is  one  of  the  first  solid 
desserts  to  be  recommended,  and  it  may  be  given  at  eight- 
een months,  as  it  contains  a  large  amount  of  nutriment, 
is  easily  digested  and  is  usually  very  acceptable.  It  can 
be  varied  for  later  years  in  several  ways, — ^by  the  use 
of  beaten  raw  egg  stirred  in  the  milk,  or  by  using  any 
flavor  that  is  not  acid,  A  baked  apple  is  also  one  of  the 
first  desserts  allowed.  A  sound  ripe  apple  baked  prop- 
erly is  an  easily  digested  delicacy,  taking  but  an  hour  and 
a  half  for  preparation  in  the  stomach  for  assimilation. 
It  is  nourishing,  a  stimulant  and  altogether  a  food  to  be 
commended  for  nursery  use,  and  it  may  be  used  as  one 
of  the  first  important  changes  when  making  additions  to 
a  child's  dietary  of  milk  and  cereals.  As  stated  else- 
where, Doctor  Rotch  allows  it  to  be  used  from  the  four- 
teenth to  the  fifteenth  month. 

A  very  satisfactory  way  to  bake  an  apple  for  nursery 
use  is  to  peel  and  core  it  carefully,  pour  a  cup  of  cold 
water  over  it,  sprinkle  lightly  with  sugar,  cover  closely 
and  bake  in  a  moderate  oven  until  tender.  If  carefully 
done,  it  should  be  as  juicy  and  soft  as  jelly. 

Among  the  lighter  desserts  are  whipped  cream  and 
soft  custards.  These  are  easily  prepared  and  give  suffi- 
cient variety  until  a  child  is  three  years  old,  when  ice 


WITH   MENUS   AND   RECIPES  135 

cream,  rice  pudding,  orange  float,  tapioca,  farina  and  the 
various  milk  puddings  may  follow  in  their  order. 

The  chief  point  to  remember  in  the  selection  of  des- 
serts is  that  when  the  child  has  a  full  menu  for  the  earlier 
part  of  the  dinner — e.g.,  meat  or  "broth,  one  cereal  (rice), 
one  juicy  vegetable  (puree  of  spinach),  and  bread  and 
butter — a  fruit  or  a  light  dessert  is  called  for.  But  when 
for  unavoidable  reasons  the  main  part  of  the  dinner  is 
light,  as,  for  instance,  bread  and  butter  and  beef  broth, 
a  substantial  dessert  should  be  chosen, — i.e.,  rice  or  tapi- 
oca pudding,  milk  jelly  or  cup  custard,  all  of  which  con- 
tain the  constituents  of  a  varied  diet,  and  thus  supplement 
what  would  otherwise  be  an  insufficient  meal.  When 
carrying  out  this  idea,  eggs  should  be  added  to  the  milk 
puddings,  omitting  them  when  lighter  desserts  are  needed. 

Soft  or  cup  custards  may  be  made  white  or  yellow  by 
using  or  omitting  half  of  the  Qgg.  They  may  also  be 
colored  and  flavored  with  fruit  juices,  as  cherry,  prune, 
raspberry,  etc.  The  proportions  for  a  white  cup  custard 
would  be  the  whites  of  three  eggs  to  a  pint  of  milk,  and 
one  or  two  whole  eggs  for  the  yellow  for  the  same  quan- 
tity of  milk.  When  using  fruit  juices  for  custards,  take 
less  milk  in  proportion  to  the  quantity  of  juice  used.  Al- 
ways use  hot  milk  when  adding  the  sugar  and  salt,  and 
for  a  soft  custard  stir  in  a  double  pan  or  boiler  until  it 
thickens,  using  more  milk  than  is  called  for  in  a  recipe 
for  cup  custard.  A  soft  custard  should  boil  three  min- 
utes. A  cup  custard  should  be  poured  into  cups,  set  in 
a  pan  of  hot  water,  and  baked  twenty  minutes  in  a  hot 
oven. 

Gelatin  may  be  used  in  the  nursery  in  a  variety  of 
ways.  Dissolve  one-half  box  in  one  pint  of  water,  one- 
half  cup  of  sugar,  and  one-quarter  pint  of  fruit  juice, 
using  lemon  and  orange,  currant  juice  and  lemon,  prune 
juice  (one  pound  of  prunes  to  a  quart  of  water  boiled 


136  DIET   FOR   CHILDREN 

to  a  sirup),  grape  juice,  blackberry  sirup,  or  one  made 
from  cranberries,  remembering  the  astringent  properties 
of  both  blackberries  and  cranberries  and  the  laxative 
quality  of  prunes.  Boil  the  mixture,  with  whatever  fla- 
vor, strain  and  cool  on  ice — covered,  as  gelatin  readily 
absorbs  germs,  odors,  etc. 

Plain  jelly  made  according  to  these  directions,  flavored 
with  orange,  vanilla  or  lemon,  and  whipped  with  cream 
before  it  is  quite  firm,  is  a  delicate  and  appetizing  dessert. 

Whipped  cream  flavored  with  prune  juice,  or  with  a 
small  quantity  of  dry  cocoa,  is  another  dainty  dessert. 

Grape  sauce,  or  jelly  made  with  gelatin,  is  especially 
refreshing  to  convalescents. 

A  simple  fruit  jam,  made  without  the  seeds  or  skins 
of  the  fruit,  may  be  used  occasionally  with  bread  and 
butter  for  children  over  three  years  of  age. 

As  mentioned  before,  these  desserts  can  be  easily  madt 
by  any  plain  cook.  The  value  of  the  suggestions  lies  in 
the  variety  that  may  be  given  to  two  seemingly  conven- 
tional desserts, — custard  and  gelatin. 

Milk  puddings  may  be  equally  varied  by  using  a  little 
judgment,  a  little  experimenting,  and  by  choosing  simple 
sweet  ingredients,  such  as  tapioca  with  fruit,  rice  with 
or  without  eggs,  barley  flour  with  orange  flavoring,  bread- 
crumbs or  bread  soaked  in  milk,  with  chocolate  or  apple 
and  eggs  added,  etc. 

Irish  moss,  dissolved  and  used  with  corn  starch,  made 
into  blanc-mange,  is  a  pleasant  change.  Add  chocolate 
to  the  ordinary  recipe  for  blanc-mange,  and  serve  with 
sweet  cream,  for  another  variation. 

Milk  jelly  is  the  only  dessert  mentioned  that  may  not 
be  generally  known.  It  is  said  to  be  retained  by  the  most 
sensitive  stomach,  and  will  nourish  when  almost  nothing 
else  will  be  tolerated. 

Heat  one  quart  of  milk,  then  iadd  and  stir  until  dis- 
solved one  pound  of  granulated  sugar;  add  an  ounce  of 


WITH   MENUS  AND  RECIPES  137 

gelatin  dissolved  and  allow  the  mixture  to  boil  for  ten 
minutes.  Before  straining  and  cooling,  add  the  juice  of 
three  lemons  or  any  flavoring  desired.  Pour  into  cups, 
cover  and  keep  in  a  cool  place. 

With  the  varieties  suggested,  and  the  long  list  of 
stewed  fruits  and  fruit  juices  that  may  be  used,  it  seems 
incredible  that  mothers  will  persist  in  feeding  their  little 
darlings  with  sweetmeats,  doughnuts,  cookies,  heavy  rich 
cakes,  preserves,  and  canned  fruits,  even,  as  the  writer 
has  seen,  going  so  far  as  to  give  them  tea  and  coffee, 
with  no  consideration  whatever  for  the  delicacy  of  the 
child's  digestion. 


THB  END 


NOTES  139 


L40.  NOTES 


NOTES  141 


142  NOTES 


INDEX 


INDEX 


Abernethy,  Dr.  John,  on  amount  of  food  necessary  for  the  needs 

of  the  economy,  1. 
Adams,  Dr.  Samuel,  on  daily  naps  for  children,  29. 
Anemic  children,  diet  for,  63. 
Antidotes  for  poisons,  64. 

for  antimonial  wine,  65. 

for  aqua  fortis,  65. 

for  arsenic,  65. 

for  bedbug  poison,  65. 

for  bicarbonate  of  potassium,  65. 

for  blue  vitriol,  65. 

for  carbolic  acid,  65. 

for  carbonate  of  sodium,  66. 

for  caustic  potash,  65. 

for  caustic  soda,  65. 

for  chloral  hydrate,  65. 

for  chloroform,  65. 

for  cobalt,  66. 

for  copperas,  66. 

for  corrosive  sublimate,  65, 

for  Fowler's  solution,  65. 

for  hydrochloric  acid,  65. 

for  laudanum,  66. 

for  lead-water,  65. 

for  morphine,  66. 

for  nitrate  of  silver,  66. 

for  nux  vomica,  66. 

for  oil  of  vitriol,  65. 

for  opium  (paregoric),  66. 

for  oxalic  acid,  65. 

for  red  precipitate,  65. 

for  saltpetre,  65. 

for  strychnine  (rat  and  beetle  poison),  66. 

for  sugar  of  lead,  65. 

for  sulphate  of  zinc,  65. 

for  tartar  emetic,  65. 

for  vermilion,  65. 

for  volatile  alkali,  65. 

for  white  precipitate,  65. 

145 


146  INDEX 

Antimonial  wine,  treatment  of  poisoning  by,  65. 
Apple,  baked,  as  an  appetizer,  121. 

clarified,  recipe  for,  128. 

how  to  bake,  134. 

jellied,  recipe  for,  127. 

sauce,  recipe  for,  115. 

snow,  recipe  for,  127. 
Apple-water,  recipe  for,  128. 
Aqua  fortis,  treatment  of  poisoning  by,  65. 
Arrowroot  gruel,  recipe  for,  95. 
Arsenic,  treatment  of  poisoning  by,  65. 
Artificial  feeding  of  infants,  Dr.  Eustace  Smith  on,  3. 
Asparagus,  method  of  cooking,  114. 
Atwater,  Professor,  on  composition  of  foods,  8. 

Baby,  the.  Dr.  Jacobi  on  good  food  for,  16. 
Barley  broth,  recipe  for,  88. 

gruel,  recipe  for,  94. 
Barley-water,  with  white  of  egg,  recipe  for,  133. 
Beans,  method  of  cooking,  114. 
Bedbug  poison,  treatment  of  poisoning  by,  65. 
Beef  broth,  recipe  for,  86. 

essence,  recipe  for,  88. 

juice,  recipe  for,  88. 

roast,  gravy,  recipe  for,  90. 

method  of  cooking,  104. 

tea,  recipe  for,  88. 
Beets,  method  of  cooking,  115. 

Bicarbonate  of  potassium,  treatment  of  poisoning  by,  65. 
Blackberries,  use  of,  124. 
Blackberry  jelly,  recipe  for,  124. 
Blanc-mange,  oatmeal,  recipe  for,  96. 

raspberry,  recipe  for,  126. 
Blue  vitriol,  treatment  of  poisoning  by,  65. 
Bottles,  nursing,  care  of,  19. 
Bread  and  milk,  an  ideal  supper,  47. 

jelly,  recipe  for,  131. 

pudding,  recipe  for,  132. 

recipe  for  making,  98. 
Breakfast  combinations  for  winter,  40. 

custard,  savory,  recipe  for,  92. 

menus  for  child  of  five  or  six  years,  41. 
Breakfasts,  cool  morning,  52. 

summer,  43. 

for  child  of  three  to  five  years,  39. 


INDEX  147 

Bronchitis,  diet  in,  63, 
Broth,  barley,  recipe  for,  88. 

beef,  recipe  for,  86. 

chicken,  recipe  for,  87,  89. 

clam,  recipe  for,  90. 

mutton  and  veal,  89. 

oyster,  recipe  for,  90. 

veal,  recipe  for,  89. 
Broths,  use  of  vegetables  in,  85. 
Brown  Betty,  recipe  for,  125. 
Browned  flour  gruel,  recipe  for,  95. 
Bruen,  Dr.  Edward  T.,  on  digestion,  54. 
Brussels  sprouts,  method  of  cooking,  115. 
Burnet,  Dr.  R.  W.,  on  foods  in  illness,  62. 
Butter,  age  to  allow,  27. 

Cake,  should  never  be  given  to  infants,  50. 

Moravian,  recipe  for,  101. 
Candy,  should  never  be  given  to  infants,  50. 
Carbohydrates,  8. 

Carbolic  acid,  treatment  of  poisoning  by,  65. 
Carbonate  of  sodium,  treatment  of  poisoning  by,  66. 
Carrots,  method  of  cooking,  113. 
Cauliflower,  method  of  cooking,  113. 
Caustic  potash,  treatment  of  poisoning  by,  65. 

soda,  treatment  of  poisoning  by,  65. 
Celery,  method  of  cooking,  112. 
Cereals,  necessary  for  growing  children,  24. 

should  be  exposed  to  prolonged  heat  in  cooking,  24. 

use  of  sugar  with,  51. 
Cherries,  use  of,  124. 
Cherry  jelly,  recipe  for,  126. 
Chicken  broth,  recipe  for,  87,  89. 

custard,  recipe  for,  89. 

roasted,  portions  to  use,  108. 
Children,  adult  food  unsuitable  for,  1. 

after  thirty  months  old,  food  for,  34. 

amount  of  food  necessary  for,  2. 

anemic,  diet  for,  63. 

cereals  necessary  for  promoting  growth  of,  24. 

convenient  daily  routine  for,  29. 

development  of,  retarded  by  use  of  improper  food,  1. 

dinner  menus  allowable  for,  after  thirty  months,  35. 

disease  likely  to  follow  improper  feeding  of,  1. 

five  years  old,  week's  menus  for,  36. 


148  INDEX  / 

Children — Continued. 

five  or  six  years  old,  breakfast  menus  for,  41. 

Fonssagrives  on  prevention  of  disease  in,  55. 

food  idiosyncrasies  of,  importance  of  ascertaining,  3. 

fourteen  to  fifteen  months  old,  menu  for,  31. 
alternating  menu  for,  31. 

Froebel,  on  proper  food  as  a  factor  in  the  development 
of,  6. 

necessity  of  selection  of  food  for,  1. 

night  feeding  of,  29,  30. 

nineteen  months  old,  menu  for,  32. 
alternating  menu  for,  33. 

seventeen  to  eighteen  months  old,  menu  for,  31. 
alternating  menu  for,  32. 

three  to  five  years  old,  suggestions  for  breakfast  in  sum- 
mer for,  39. 

summer  dinner  menus  for,  39. 

twelve   months    old,    Dr.    Rotch's    suggestions    for    feed- 
ing, 26. 

twelve  to  thirteen  months  old,  menu  for,  28. 
alternating  menu  for,  30. 

twenty  to  thirty  months  old,  menu  for,  33. 

use  of  animal  food  in  diet  of,  26. 

variation  in  food  to  meet  changed  conditions  in,  2. 

waste  and  repair  in,  1,  2. 

young,  Dr.  W.  Gilman  Thompson's  rules  for  feeding,  26. 
Chloral  hydrate,  treatment  of  poisoning  by,  65. 
Chloroform,  treatment  of  poisoning  by,  65. 
Clam  broth,  recipe  for,  90. 
Clarified  apples,  recipe  for,  128. 
Cobalt,  treatment  of  poisoning  by,  66. 
Cold  weather,  use  of  heat-producing  foods  in,  3. 
Cool  morning  breakfasts,  52. 
Copperas,  treatment  of  poisoning  by,  66. 
Corn,  method  of  cooking,  116. 
Corn  omelet,  recipe  for,  45. 
Cornmeal  muffins,  recipe  for,  97. 

mush,  recipes  for,  96,  97. 
Corrosive  sublimate,  treatment  of  poisoning  by,  65. 
Cranberries,  method  of  cooking,  122. 
Cream  gruel,  recipe  for,  94. 
Cream  muffins,  recipe  for,  97. 
Cup  custards,  recipes  for,  135. 


'  INDEX  149 

Custard,  chicken,  recipe  for,  89. 
cup,  recipe  for,  135. 
egg,  without  milk,  recipe  for,  91. 
savory  breakfast,  recipe  for,  92. 
strawberry,  recipe  for,  126. 

Dainty  service,  importance  of,  43. 
Dates,  use  of,  122. 

and  cream,  recipe  for,  127. 
Davis,  Dr.  Edward  T.,  on  rate  of  increase  of  weight  of  in- 
fant, 12. 
Dentition,  second,  sample  dinner  menu  for  period  of,  42. 
Desserts,  125,  135. 

summer,  use  of,  as  supplementary  foods,  46. 
Diarrhea,  diet  in,  63. 
Diet,  a  sample  school,  72. 
convalescent,  61. 
for  anemic  children,  63. 
for  nursing  mother,  11. 

abstention  from  stimulants,  11. 
Dr.  Rotch  on,  11. 
malt  extracts,  11. 
meat,  ll._ 
milk  at  night,  11. 
for  school  children,  66. 
in  illness,  54. 

light,  59,  61. 
liquid,  61. 
necessity  for,  to  b«  well  balanced,  2. 
preventive,  55. 

Sir  Henry  Thompson  on  disease  caused  by  errors  in,  5. 
summer,  42. 
Digestion,  process  of,  54. 

Digestive  power,  weakened,  modification  of  food  to  suit,  2,  3. 
Dining-room,  cool-looking,  44. 
Dinner  menu,  sample,  for  period  of  second  dentition,  42. 

menus,   summer,   for  children   from   three  to  five  years 
old,  39. 
Dinners,  simple,  45. 
Diphtheria,  diet  in,  63. 

Disease,  Fonssagrives  on  prevention  of,  in  children,  55. 
infected  milk  a  means  for  transmission  of,  16. 
liable  to  follow  improper  feeding  of  children,  1. 
§ir  Henry  Thompson  on  errors  of  diet  as  a  cause  of,  5,  6. 


150  INDEX 

Button,  Professor,  on  school  gardens,  81. 
on  school  luncheons,  79. 

Egg,  custard  without  milk,  recipe  for,  91. 

mulled,  recipe  for,  131. 

poached,  recipe  for,  92. 
Eggs,  when  to  allow,  27. 
Exercise  for  nursing  mother,  10. 

Farina  gruel,  recipe  for,  94. 

_  porridge,  recipe  for,  96. 
Feeding,  substitute,  intervals  and  amounts,  20. 

Dr.  Rotch's  table  for,  21. 
Feeding-tube,  graduated,  22. 
Figs,  use  of,  122. 
Fish,  method  of  cooking,  106. 
Fonssagrives,  on  method  of  cooking  eggs,  61. 

on  prevention  of  diseases  in  children,  55. 

on  rules  in  illness,  56. 
Food,  amount  of,  necessary  for  children,  2. 

animal,  in  diet  of  children,  26. 

Dr.  Abernethy  on  amount  of,  necessary  for  the  needs  of 
the  economy,  1. 

heat-producing,  suitable  for  cold  weather,  2. 

in  illness,  preparation  of,  4. 

Fonssagrives'  rules  for,  56. 

liquid,  in  hot  weather,  2. 

proper,  as  a  factor  in  the  development  of  children,  S. 

reasons  for  a  study  of  the  uses  of,  1. 

undigested,  manner  in  which  harm  is  caused  by,  4. 

variation  in,  to  meet  changed  conditions  in  children,  2. 
Food  action,  reasons  why  a  mother  should  understand  the  prin- 
ciples of,  3. 
Food  idiosyncrasies  of  children,  necessity  of  ascertaining,  3. 
Foods,  forbidden,  9. 

nursery,  classes  of,  7,  8. 

quantities  to  allow,  25. 

salt-giving,  8. 

starch,  home  preparation  of,  for  infants,  15. 

supplementary,  use  of  summer  desserts  as,  46. 
Fowler's  solution,  treatment  of  poisoning  by,  65. 
Freeman,  Dr.  Rowland  Godfrey,  apparatus  for  heating  milk,  18. 

on  night  feeding  of  infants,  12. 
Froebel,  Friedrich  Wilhelm  August,  on  proper  food  as  a  factor 
m  th^  development  of  children,  6. 


INDEX  iM 

Fruit,  how  to  use,  27,  48. 

place  of,  in  the  nursery  diet,  119. 

sauce,  recipe  for,  129. 

tapioca  pudding,  recipe  for,  126. 

Gardens,  school,  Professor  Button  on,  81. 

Gee,  Dr.,  on  prevalence  of  rachitis,  54. 

Gelatin,  use  of,  135. 

Gingerbread,  maple  molasses,  recipe  for,  131. 

Graham  muffins,  recipe  for,  97. 

Grape  juice,  method  of  preparing,  124. 

Grapes,  use  of,  121,  123. 

Gross,  Dr.  Samuel  D.,  on  diet  for  the  sick,  61. 

Growth  of  infants,  normal  increase  of,  12. 

Gruel,  arrowroot,  recipe  for,  95. 

barley,  recipe  for,  94. 

browned  flour,  recipe  for,  95. 

cream,  recipe  for,  94. 

farina,  recipe  for,  94. 

malted,  recipe  for,  95. 

oatmeal,  recipe  for,  93, 

Health,  preservation  of,  Herbert  Spencer  on,  6. 

Hominy,  method  of  preparing,  96. 

Hot  weather,  use  of  liquid  food  in,  2. 

Hydrocarbons  or  fats,  8. 

Hydrochloric  acid,  treatment  of  poisoning  by,  65. 

Illness,  diet  in,  54. 

convalescent,  59,  61. 
light,  61. 
liquid,  60. 

Fonssagrives'  rules  in,  56. 

preparation  of  food  in,  3. 
Infants,  artificial  rearing  of,  Dr.  Eustace  Smith  on,  3. 

daily  naps  of,  29. 

home  preparation  of  starch  foods  for,  15. 

how  to  feed,  during  the  first  two  or  three  days,  11. 

ideal  conditions  for  nursing,  9. 

increase  of  weight  of,  an  index  to  nutrition,  12. 

night  feeding  of,  12. 

normal  increase  of  growth  of,  13. 

size  of  stomach  of,  at  birth,  23,  24. 

weaning,  proper  time  for,  13. 
Invalids,  Dr.  S.  Weir  Mitchell's  recipe  for,  92. 
Irish  moss  tea,  recipe  for,  129. 


152  INDEX 


Jacobi,  Dr.  Abraham,  on  good  food  for  a  baby,  16. 
Jam,  rhubarb,  recipe  for,  128. 

rhubarb  and  orange,  recipe  for,  126. 
Jellied  apples,  recipe  for,  127. 
Jelly,  blackberry,  recipe  for,  124. 

bread,  recipe  for,  131. 

cherry,  recipe  for,  126. 

oatmeal,  recipe  for,  97. 

orange,  recipe  for,  128. 

prune,  recipe  for,  128. 

rhubarb,  recipe  for,  127. 

sago,  recipe  for,  128. 

savory,  recipe  for,  90. 
Junkets,  recipes  for,  134. 

Kumiss,  recipe  for,  133. 

Laudanum,  treatment  of  poisoning  by,  66. 
Lead-water,  treatment  of  poisoning  by,  65. 
Lime-water,  recipe  for,  130. 
Luncheon,  school,  74. 

in  Philadelphia  Normal  School  for  Girls,  76. 

Macaroni,  method  of  cooking,  118. 

use  of,  46,  118. 
Malt  extracts  in  diet  for  nursing  mother,  11. 
Malted  gruel,  recipe  for,  95. 
Maple  molasses  gingerbread,  recipe  for,  131. 
Marshmallow  drops,  recipe  for,  129. 
Meal,  first  morning,  may  be  given  from  the  bottle,  28. 
Meat  in  diet  of  nursing  mother,  11. 

not  to  be  given  until  child  is  thirty  months  old,  35. 

powder,  home-made,  method  of  preparing,  91. 

stews,  method  of  preparing,  91. 

spare  use  of,  in  hot  weather,  45. 
Meats,  boiled,  degree  of  temperature  necessary,  103. 
Menu  for  fourteen  to  fifteen-months-old  child,  31. 
alternating,  31. 

for  nineteen  to  twenty-months-old  child,  32. 
alternating,  Z2. 

for  seventeen  to  eighteen-months-old  child,  31. 
alternating,  32. 

for  twelve  to  thirteen-months-old  child,  28. 
alternating,  30. 

for  twenty  to  thirty-months-old  child,  Z'i. 

sample,  for  period  of  second  dentition,  42. 


INDEX  153 

Menus,  breakfast,  for  child  of  five  or  six  years,  41. 
dinner,  allowable  after  thirty  months,  35. 
need  of  varied,  25. 
place  of  cereals  in,  25. 

summer  dinner,  for  children  from  three  to  five  years,  39. 
week's,  for  children  over  five  years,  36. 
Sunday,  36. 
Monday,  36. 
Tuesday,  37. 
Wednesday,  37. 
Thursday,  38. 
Friday,  38. 
Saturday,  38. 
Milk,  a.  source  of  transmission  of  infectious  diseases,  16. 
apparatus  for  heating,  17. 
Dr.  Freeman's,  18. 
at  night  in  diet  of  nursing  mother,  11. 
care  necessary  in  preservation  of,  15,  16,  17. 
precautions  necessary  in  the  keeping  of,  17,  18. 
pure,  requirements  for,  IS. 
raw  cow's,  changing  to,  in  weaning,  13. 
reason  for  pasteurization  of,  16. 
soup,  recipes  for,  87,  89. 
temperature  to  which  it  should  be  heated,  18. 
Milk  jelly,  136. 
Milk  puddings,  136. 

Milk-sugar,  use  of,  in  early  feeding  of  an  infant,  11. 
Mitchell,  Dr.  S.  Weir,  recipe  for  food  for  invalids,  92. 
Moravian  cake,  recipe  for,  101. 
Morphine,  treatment  of  poisoning  by,  66. 
Mother,  convenient  daily  routine  for,  29. 
nursing,  diet  for,  11. 
exercise  for,  10. 

necessity  for  controlling  her  temperament,  10. 
reasons  why  principles  of   food-action  should  be  under- 
stood by,  3. 
should  supervise  preparation  of  food  in  illness,  4. 
Muffins,  cornmeal,  recipe  for,  97. 
cream,  recipe  for,  97. 
Graham,  recipe  for,  97. 
Mulled  egg,  recipe  for,  131. 
Mutton  and  veal  broth,  recipe  for,  89. 
tea,  recipe  for,  88. 


154  INDEX 

Night  feeding  for  infants,  12. 
of  children,  29,  30. 
Nipple,  bottle,  care  of,  19. 

Nitrate  of  silver,  treatment  of  poisoning  by,  66. 
Nursery  foods,  classes  of,  7. 
Nursing,  ideal  conditions  for,  9. 

intervals  for,  11. 

reasons  for  not,  10. 
Nux  vomica,  treatment  of  poisoning  by,  66. 

Oatmeal  blanc-mange,  recipe  for,  96. 

gruel,  recipe  for,  93. 

jelly,  recipe  for,  97. 

porridge,  recipe  for,  95. 
Oil  of  vitriol,  treatment  of  poisoning  by,  65. 
Omelet,  corn,  recipe  for,  45. 

onion,  recipe  for,  46. 
Onion,  method  of  cooking,  112. 

omelet,  recipe  for,  46. 
Opium  (paregoric),  treatment  of  poisoning  by,  66. 
Orange  jelly,  recipe  for,  128. 

sirup,  recipe  for,  130. 
Oxalic  acid,  treatment  of  poisoning  by,  65. 
Oyster  broth,  recipe  for,  90. 

Parry,  Dr.  John  S.,  on  prevalence  of  rachitis,  54. 

Partridge,  method  of  cooking,  108. 

Peaches,  use  of,  123. 

Peas,  method  of  cooking,  113. 

Pheasant,  method  of  cooking,  108. 

Pineapple,  use  of,  121. 

Poached  egg,  method  of  cooking,  92. 

Poisoning,  rules  for  cases  of,  64. 

Poisons,  antidotes  for,  65. 

antimonial  wine,  65. 

aqua  fortis,  65. 

arsenic,  65. 

bedbug  poison,  65. 

bicarbonate  of  potassium,  65. 

blue  vitriol,  65. 

carbolic  acid,  65. 

carbonate  of  sodium,  66. 

caustic  potash,  65. 

caustic  soda,  65. 

chloral  hydrate,  65. 


INDEX  ISS 


Peisons — Continued. 

chloroform,  65. 

cobalt,  66. 

copperas,  66. 

corrosive  sublimate,  65. 

Fowler's  solution,  65. 

hydrochloric  acid,  65. 

laudanum,  66. 

lead-water,  65. 

morphine,  66. 

nitrate  of  silver,  66. 

nux  vomica,  66. 

oil  of  vitriol,  65. 

opium  (paregoric),  66. 

oxalic  acid,  65. 

red  precipitate,  65. 

saltpetre,  65. 

strychnine  (rat  and  beetle  poison),  66. 

sugar  of  lead,  65. 

sulphate  of  zinc,  65. 

tartar  emetic,  65. 

vermilion,  65. 

volatile  alkali,  65. 

white  precipitate,  65. 
Porridge,  farina,  recipe  for,  96. 

oatmeal,  recipe  for,  95. 

wheat,  recipe  for,  96. 
Potato  soup,  recipe  for,  90. 
Potatoes,  method  of  cooking,  117. 
Proteids,  7. 

Prune  jelly,  recipe  for,  128. 
Pudding,  bread,  recipe  for,  132. 

fruit  tapioca,  recipe  for,  126. 

rice,  with  eggs,  recipe  for,  131. 

without  eggs,  recipe  for,  132. 

snow,  recipe  for,  132. 

Rachitis,  Dr.  Gee  on  prevalence  of,  54. 

Dr.  Parry  on  prevalence  of,  54. 
Raspberries,  use  of,  121. 
Raspberry  blanc-mange,  recipe  for,  126. 
Recipes,  83. 

apple  sauce,  115. 
snow,  127, 

apple-water,  128. 


1S6  INDEX 

Recipes — Continued. 

arrowroot  gruel,  95. 
barley  broth,  88. 

gruel,  94. 
barley-water  with  white  of  cffff.  13J. 
beef  broth,  86. 

essence,  88. 

juice,  88. 

tea,  88. 
blackberry  jelly,  124, 
bread,  98. 

jelly,  131. 

pudding,  132. 
broth,  barley,  88. 

beef,  86. 

chicken,  87,  89. 

clam,  90. 

mutton  and  veal,  89.  ) 

oyster,  90. 

veal,  89. 
brown  Betty,  125. 
browned  flour  gruel,  95. 
cherry  jelly,  126. 
chicken  broth,  87,  89. 
clam  broth,  90. 
clarified  apples,  128. 
corn  omelet,  45. 
cornmeal  muffins,  97. 

mush,  96,  97. 
cream  gruel,  94. 

muffins,  97. 
custard,  chicken,  89. 

cup,  135. 

egg,  without  milk,  91. 

savory  breakfast,  92. 

strawberry,  126. 
dates  and  cream,  127. 
egg  custard  without  milk,  91. 
farina  gruel,  94. 

porridge,  96. 
fruit  sauce,  129. 

tapioca  pudding,  126. 
Graham  muffins,  97. 
grape  juice,  124. 


INDEX  157 


"Rtfiipts^-^otttinued. 

gruel,  arrowroot,  95. 

barley,  94. 

browned  flour,  95. 

cream,  94. 

farina,  94. 

malted,  95. 

oatmeal,  93. 
hominy,  96. 
Irish  moss  tea,  129. 
jellied  apples,  127. 
jelly,  blackberry,  124. 

bread,  131. 

cherry,  126. 

oatmeal,  97. 

orange,  128. 

prune,  128. 

rhubarb,  127. 

sago,  128. 

savory,  90. 
junkets,  134. 
kumiss,  134. 
lime-water,  130. 
malted  gruel,  95.  ^ 
maple  molasses  gingerbread,  131. 
marshmallow  drops,  129. 
meat  powder,  home-made,  91. 

stews,  104. 
milk  jelly,  136. 
milk  puddings,  136. 
milk  soup,  87,  89. 
Moravian  cake,  101. 
muffins,  cornmeal,  97. 

cream,  97. 

Graham,  97. 
mulled  egg,  131. 
mutton  and  veal  broth,  89. 

tea,  88. 
oatmeal  blanc-mange,  96. 

gruel,  93. 

jelly,  97. 

porridge,  95. 
omelet,  corn,  45. 
onion  omelet,  46. 


158  INDEX 

Recipes — Continued. 

orange  jelly,  128. 

sirup,  130. 
oyster  broth,  90. 
poached  eggs,  92. 
porridge,  farina,  96. 

oatmeal,  95. 

wheat,  96. 
potato  soup,  90. 
prune  jelly,  128. 
pudding,  bread,  132. 

fruit  tapioca,  126. 

rice,  with  eggs,  131. 

without  eggs,  132, 

snow,  132. 
raspberry  blanc-mange,  126. 
rhubarb  and  orange  jam,  126. 

jam,  128. 

jelly,  127. 

mold,  127. 
rice-water,  130. 
roast-beef  gravy,  90. 
sago  jelly,  128. 
savory  breakfast  custard,  92. 

jelly,  90. 
sponge  cake,  131. 
strawberry  custard,  126. 
tapioca  with  chicken  or  meat  jelly,  92. 
veal  broth,  89. 
Red  precipitate,  treatment  of  poisoning  by,  65. 
Rhubarb  and  orange  jam,  recipe  for,  126. 
jam,  recipe  for,  128. 
jelly,  recipe  for,  127. 
mold,  recipe  for,  127, 
Rice,  method  of  cooking,  116. 
milk,  recipe  for,  130. 
pudding  with  eggs,  recipe  for,  131. 
pudding,  without  eggs,  recipe  for,  132. 
Rice-water,  recipe  for,  130. 
Roast  beef,  method  of  cooking,  104. 
Roast-beef  gravy,  method  of  preparing,  90. 

Sago  jelly,  recipe  for,  128. 

Salads,  use  of,  119. 

Saltpetre,  treatment  of  poisoning  by,  65. 


INDEX  159 

Sauce,  fruit,  recipe  for,  129. 
School  children,  diet  for,  66. 

Dr.  W.  Gilman  Thompson  on  diet  for,  68. 

diet,  a  sample,  72. 

gardens,  81. 

luncheons,  74. 

in  the  Philadelphia  Normal  School  for  Girls,  76. 
Professor  Dutton  on,  79. 
Service,  dainty,  importance  of,  43. 
Sleeplessness,  importance  of  correcting,  47. 
Smith,  Dr.  Eustace,  on  artificial  rearing  of  infants,  3. 
Snow  pudding,  recipe  for,  132. 
Soup,  milk,  recipe  for,  87,  89. 

potato,  recipe  for,  90. 
Soups,  use  of  vegetables  in,  84. 
Spaghetti,  method  of  preparing,  46,  118. 
Spencer,  Herbert,  on  preservation  of  health,  6. 
Spinach,  methodof  cooking,  111. 
Sponge-cake,  recipe  for,  131. 
Squabs,  method  of  cooking,  108. 

Starch  food,  home-made  preparation  of,  for  infants,  15. 
Starvation,  tissue,  5. 
Stews,  meat,  method  of  preparing,  104. 
Stimulants,  harmful  in  diet  of  nursing  mother,  11. 
Stomach,  infant's,  size  of,  at  birth,  23,  24. 
Strauss,  Nathan,  18. 
Strawberries,  use  of,  122. 
Strawberry  custard,  recipe  for,  126. 
Strychnine  (rat  paste),  treatment  of  poisoning  by,  66. 
Sugar,  amount  of,  permissible,  50. 

use  of,  on  cereals,  51. 
Sugar  of  lead,  treatment  of  poisoning  by,  65. 
Sulphate  of  zinc,  treatment  of  poisoning  by,  65. 
Summer  breakfasts,  43. 

suggestions   for,   for  children   from   three  to   five 
years  old,  39. 

desserts,  use  of,  as  supplementary  foods,  46. 

diet,  42. 

suppers,  46,  49. 
Supper  dishes,  simple,  for  summer  and  winter,  49. 
Suppers,  summer,  46. 
Sweetbreads,  method  of  cooking,  104. 

Tapioca,  use  of,  in  summer  diet,  45.  _ 

with  chicken  or  meat  jelly,  recipe  for,  92. 


160  INDEX 

Tartar  emetic,  treatment  of  poisoning  by,  65. 
Tea,  beef,  recipe  for,  88. 

Irish  moss,  recipe  for,  129. 
Thompson,  Dr.  W.  Gilman,  on  diet  for  school  children,  88. 

on  dietetics,  63. 

on  feeble  children,  68. 

on  general  rules  for  feeding  young  children,  26. 

on  method  of  cooking  eggs,  106. 
Thompson,  Sir  Henry,  on  diseases  caused  by  errors  in  diet,  5. 

on  use  of  macaroni,  118. 
Tissue  starvation,  5. 
Tomatoes,  method  of  cooking,  114. 
Turkey,  roasted,  part  to  use,  108. 
Typhoid  fever,  diet  in,  63. 

Undigested  food,  manner  in  which  harm  is  caused  by,  4. 

Veal  broth,  recipe  for,  89. 

Vegetables,  use  of,  in  soups  and  broths,  84. 

use  of,  in  the  nursery.  111. 
Vermicelli,  method  of  cooking,  118. 
Vermilion,  treatment  of  poisoning  by,  65. 
Volatile  alkali,  treatment  of  poisoning  by,  65. 

Walker,  Dr.  Jane  H.,  on  treatment  of  cases  of  poisoning,  64. 

Walker,  Dr.  Jerome,  on  "animal-crackers,"  100. 

Waste  and  repair  in  children,  1,  2. 

Water,  importance  of  drinking  sufficient,  49. 

use  of,  4,  64. 
Weaning,  changing  from  prepared  milk  to  raw  cow's  milk,  14. 

method  of  substituting  bottle  food,  13. 

proper  time  for,  13. 
Weight  of  infant  as  an  index  to  nutrition,  12. 
Wheat  porridge,  recipe  for,  96. 
White  precipitate,  treatment  of  poisoning  by,  65. 
Wine  whey,  recipe  for,  133. 
Winter  breakfasts,  combinations  for,  40. 

simple  supper  dishes  for,  49. 

Yale,  Dr,  on  use  of  vegetables  in  soups  and  broths,  85. 
Yeo,  Dr.  I.  Barney,  on  diet  for  school  children,  66. 


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